Skip to main content

Full text of "The grange range cookbook : favorite recipes from St. John's community"

See other formats


T 




e 




C641.5 
S1385G 



Fa\)0>ri\e >Tec\^eS 



THE LIBRARY OF THE 

UNIVERSITY OF 

NORTH CAROLINA 

AT CHAPEL HILL 




THE COLLECTION OF 
NORTH CAROLINIANA 



C641.5 
S1385g 






The 



\e.c\t>es 



■? 



Y<x\)or\W r\< 
tvotc\ 

\rovc\ : 






% B 'fix* V\V> 




THE GRANGE 



At the close of the Civil War, conditions were so bad 
that America today can scarcely realize the sense of 
futility and frustration the people felt, particularly 
the life of the farmer and rural residents. 1867 was 
a most troublesome period of reconstruction following 
war between the States. Abraham Lincoln was gone and 
President Andrew Johnson was seeking to cope with 
serious political, social and economic problems. 

The Grange was organized on December 4, 1867 as the 
dream of the founder, Oliver Hudson Kelley, and six 
other far sighted men of different abilities. They 
dreamed of a helpful, protective organization with 
lofty ideals of Fraternity and Brotherhood, along with 
down-to-earth services to neighbors, community, state 
and nation. 

St. John's Grange was organized first in the late 1800' s 
but later was disbanded. The present Grange was re- 
organized in 1932 with 44 charter members, 11 of whom 
are still active in the organization. It also has an 
active Junior Grange to encourage its youth. It is 
dedicated to service in the community and carries out 
many worthwhile projects to make this community a 
better place to live and work. 

(The sketch above is the old St. John's Schoolhouse. 
The Grange met in this building until it was destroyed 
by fire.) 

-2- 



am .5 







ST. JOHN'S LUTHERAN CHURCH 

As we approach our Nation's Bicentennial, we are cog- 
nizant of the long history of this Church and its influ- 
ence on the religious and community life since the 
middle 1700' s. St. John's Lutheran Church was organized 
in 1745. The first house of worship was 2 miles north 
of Mt. Pleasant near Buffalo Creek, therefore was named 
Dutch Buffalo Creek Church. 

The present brick building is the fifth house of wor- 
ship and was built in 1845 and is located on more than 
100 acres of government land given to the church in 
1782. 

The first full time pastor was Rev. Adolph Nussman who 
came from Germany in 1773 along with Prof. John Gott- 
fried Arends to teach school at St. John's. 

Over its long history of 230 years, this congregation 
has had 27 pastors and has given 16 of its sons to the 
full time ministry. It continues to wield its influence 
in the spiritual life of the community, state and na- 
tion. 

The Church members look with pride upon their heritage, 
but they also look to the future with vision to con- 
tinue to build a better church and community for future 
generations to come. 



-3- 



BLESSING AND THANKSGIVING AT MEALTIME 

Our gracious God and Father, we come before you, 
thanking you for all the gifts of life; especially the 
gift of Jesus Christ, your Son, our Saviour. 

Your blessings we now ask upon us as we fellow- 
ship around this table. Bless, Lord, this food; 
the hands \7hich have prepared it, and we who receive 
it. May this food and fellowship nourish our bodies 
and souls, and us to your continued service. Amen. 

The Reverend Ted W. Goins, Pastor of St. John's 
Lutheran Church. 



COOKBOOK COMMITTEES 

Mrs. Lewis (Jane) Cress • Chairman 

Mrs. Fred (Shirley) Misenheimer....... Typist 

Mrs. George (Frances) Suther ...Art 

Mrs. Ray (Adelaide) Cline.. .Historian and Proof Reader 

Miss Anne Cline. •••••••. ••••• Proof Reader 

Mrs. Ned (Dianne) Hudson 
Mrs. Brice (Jane) Bost 
Miss Carolyn Bost 

Also included in the preplanning: 
Mrs. Cecil (Ruth) Cline 
Mrs. John (Martha) Suther 
Mrs. A. B. (Martha) Brawley 
Mrs. John A. (Sarah) Walker 



When the song of life seems hard to sing, 
And darker grows the way, 

Draw nearer to the Christ, your king, 
And night will turn to day. 

-Anonymous 



Published in NovemDer, 1975 
-A- 



TABLE OF CONTENTS 

Page 

Measure Abbreviations •••• • •••••6 

Table of Substitutions 6 

Appetizers. • •••••••••••• ••••••• 7 

Beverages •• 23 

Breads • 31 

Cakes «... • 57 

Candy. 145 

Cookies • • • 153 

Freezing and Canning ••••••• • 185 

Casseroles. • ••••• ••••••• ••••• 207 

Desserts ••••• • 237 

Dressings, Salads, Slaws and Sauces. •• ••••251 

Vegetables, Meats and Main Dishes 293 

Pies and Puddings 357 

Soups • 417 

Youth 423 

Notes 435 



-5- 



MEASURE ABBREVIATIONS 

Cup c. 

Hour hr. 

Medium. ••• med. 

Minute . . . rain . 

Ounce •••••••••• • oz . 

Package « pkg . 

Pint pt. 

Pound lb . 

Quart qt. 

Tablespoon. ••••• •••••• tbsp , 

Teaspoon. tsp . 



TABLE OF SUBSTITUTIONS 

square unsweetened chocolate - 3 tbsp. cocoa plus 

1 tsp. butter or margarine. 

tbsp. cornstarch (thickening) - 2 tbsp. flour (approx. 
c. sifted all-purpose flour - 1 c. plus 2 tbsp. siftec 

cake flour, 
c. sifted cake flour - 1 c. minus 2 tbsp. sifted all- 
purpose flour, 
c. self-rising flour - 1 c. all-purpose flour plus 

1-1/2 tsp. baking powder and 1/4 tsp. salt, 
tsp. baking powder - 1/4 tsp. baking soda plus 1/2 

tsp. cream of tartar, 
c. whole milk - 1/2 c. evaporated milk plus 1/2 c. 

water, 
c. whole milk - 1/3 dry milk solids plus 3/4 c. 

water, 
c. sour milk - 1 c. sweet milk plus 1 tbsp. vinegar 

or lemon juice or 1 c. buttermilk, 
c. sweet milk - 1 c. sour milk or buttermilk plus 

1/2 tsp. baking soda, 
c. granulated sugar - 1 c. brown sugar, or 3/4 c. 

honey (reduce liquid required for recipe), or 

1-1/2 c. molasses (reduce liquid required), or 

2 c. corn syrup (reduce liquid required), or 
1-1/2 c. maple syrup (reduce liquid required). 



-6- 



fl 



? 



? 




'■V 



\ 




-7- 



RIBBON SANDWICH Mrs. Earl Blackwelder 

(Pat) 
1 can deviled ham (Underwood) 
Dab of mustard 
Sprinkle dill weed 
Shake Worcestershire Sauce 
Dab mayonnaise 

Mix all these ingredients. 

To make sandwiches, use 2 slices of white bread and one 
slice of whole wheat bread. Trim all crust. Put ham 
spread on one side of whole wheat bread and pimiento 
cheese spread on the other. Put white bread on each 
side. Let cool for awhile; then cut sandwich in three 
pieces. 



SANDWICH SPREAD FOR TEA SANDWICHES 

Mrs, Earl Blackwelder 

(Pat) 
1 can chicken spread 
Dab of mayonnaise 
Little sweet pickle relish 

Mix. 

1 can liver pate 

Dab mayonnaise 

Shake Worcestershire Sauce 

Mix, Spread on sandwich. Add a slice of olive on 
top of each. 

Mix cream cheese and crushed pineapple. Spread on 
Raisin Bread, 



-9- 



VEGETABLE SANDWICHES Mrs. Ed Yorke 

(Shirley) 
8 oz. cream cheese 
1 tbsp. lemon juice 
1/4 c. diced celery 
1/4 c. diced green pepper 
3/4 c. grated carrots 
1/4 c. grated cucumber (squeeze good) 
1/4 c. diced onion 

Mix above and add mayonnaise to taste. 



BACON-CHEESE SANDWICH SPREAD Miss Edith Walker 

1 3-oz. pkg. Philadelphia Cream Cheese 

1/4 c. chopped cooked bacon 

1/2 tsp. horseradish 

1/2 tsp. Worcestershire Sauce 

1 tbsp. milk 

Blend all ingredients well. Store in refrigerator 
until used. Spread on enriched white or whole grain 
bread. 



PIMIENTO CHEESE SPREAD Mrs. H. E. Cline 

(Lillian) 
Put in heavy sauce pan: 
1 tall can of evaporated milk 

1 lb. cheese, cut small 

2 tbsp. vinegar 

3 tsp. prepared mustard or 1 tsp. dry mustard 
7 oz. can pimiento 

1/2 tsp. salt 

Dash cayenne pepper 

Heat milk, add cheese, salt and other ingredients till 
cheese melts. Chill. Will keep several weeks in 
refrigerator. 



-10- 



CAULIFLOWER DIP Mrs. Kenneth Sherwood 

(Mildred) 
1/2 pt. cottage cheese 
1-1/2 tsp. Worcestershire Sauce 
1/2 tsp* celery seed 
1/2 tsp, caraway seed 
1/2 tsp, garlic salt (or more) 
1 pt. mayonnaise 
1/2 c. chopped onion 
1/4 tsp. salt 
1/2 tsp. dry mustard 
1/2 tsp. black pepper 

Mix. Leave at room temperature for 8 hours. 
Refrigerate. For a stronger flavor, make 3 to 4 days 
ahead. 

Especially good with cauliflower but can be used with 
all raw vegetables and chips. 



CHEESE BALL Mrs. Ray A. Cline 

(Adelaide) 
1 pkg. extra sharp cheddar cheese, grated 

(about 10 to 12 oz.) 
1 8-oz. pkg. cream cheese 
1/8 to 1/4 tsp. ground red pepper 
1 tsp. minced onion 
1 c. chopped pecans 
1/2 tsp. Worcestershire Sauce 

Soften cheeses and blend together. Add Worcestershire 
Sauce, red peppers and onion. Shape in ball and roll 
in chopped pecans. Chill. Serve with crackers. 
Serves 20 to 25 persons. 

This makes an especially good cheese ball to use as 
hors d'oeuvre. 



-11- 



CHEESE BALL Mrs, Gerald Cline 

(Brenda) 
1 pkg. grated cheese (10-12 oz.) 
1 8-oz. pkg. cream cheese 
1/8 tsp. ground red pepper 
1 tsp. minced onion 
1 c. chopped pecans 
1/2 tsp, Worcestershire Sauce 

Soften cheeses and blend together. Add Worcestershire 
Sauce, red pepper and onion. Shape in ball and roll in 
pecans. Chill. Serve with crackers. 



SOUTHERN PRIDE DIP Mrs. George Troutman 

(Mary Alice) 

1 #2-1/2 can pork and beans 
1/2 tsp. garlic salt 

1/2 tsp. salt 

2 tsp. Worcestershire Sauce 
American processed cheese 
1/2 tsp. onion salt 

1 tbsp. vinegar 

Dash of red pepper and cayenne pepper 

Combine ingredients, place in saucepan on low heat. 
Heat thoroughly. Yield: about 3 cups. 

Serve on hamburgers, hot dogs, crackers, potato or 
other chips. 



VEGETABLE SANDWICH Mrs. R. D. Dellinger 

(Thelma) 
1 8-oz. pkg. cream cheese 
1 tbsp. lemon juice 
1/4 c. each grated or chopped fine, 

celery, pepper, cucumber and onion 
3/4 c. grated carrot 

Enough mayonnaise to make spreading consistency. 



-12- 



SANDWICH SPREAD Mrs. Louis Suther 

(Madelyn) 
2 large cucumbers, chopped fine 
2 carrots, grated fine 

1 c. celery, chopped fine 
1/2 tsp. salt 

2 tsp # lemon juice 
1/4 c. hot water 

1 envelope plain gelatin 

1 egg-size onion, grated fine 

1-1/2 c. mayonnaise 

Assemble cucumbers, carrots, celery and onion. Mix 
package of gelatin in hot water to melt. Add lemon 
juice and salt and mayonnaise to gelatin mix. Stir 
this into the vegetables. It will congeal slightly 
in a little bit in refrigerator. 



CHEESE WAFERS Mrs. Horace Walker 

(Irene) 
1/2 lb. sharp cheese, sharper the better 
1/4 lb. margarine 
1 tsp. salt 

1/4 tsp. baking powder 
1-1/4 c. flour 
1/4 tsp. cayenne pepper 
3/4 c. finely chopped nuts 

Mix thoroughly. Make into two rolls. Wrap in waxed 
paper. Let stand in the refrigerator at least over 
night. Bake at 350° until lightly brown. Remove 
from baking pan to paper towel. Store in tightly 
covered tin. 



-13- 



VEGETABLE SANDWICH Mrs. R. D. Dellinger 

(Thelma) 
4 tomatoes, chopped fine 
2 medium cucumbers 

1 green pepper 

2 small onions 

2 small carrots, grated 

1 envelope plain gelatin or 2 pkgs. of 

3 oz. Philadelphia Cream Cheese 
1 c. mayonnaise 

Cut cucumbers up fine. Grind pepper and onion. Add 
all vegetables together and drain well. (Save 3 
tbsp. vegetable juice to soak gelatin in, if used.) 
Dissolve over warm water. Add vegetables and fold in 
mayonnaise. Refrigerate overnight. Spread on bread. 



HOT SAUSAGE BALLS Mrs. C. W. Yerton 

(Mildred) 
1 c. grated sharp cheese 

1 lb. Neese's hot sausage 

2 cups bisquick 

Roll in little balls. Bake at 350° until brown. 



POOR MAN'S CAVIAR Mrs. Leroy Cline 

(Romania) 
3 boiled eggs 
1 c. pecans 
1 small jar olives 
1-1/2 c. mayonnaise 
Salt and pepper to taste 

Mix and spread on white bread. 

A very good party sandwich. 



-14- 



HOT BEEF DIP Mrs. Lewis Cress 

(Jane) 
1-1/4 lb. ground beef 
1/2 c. chopped onion 
1/4 tsp. garlic powder 
1 c. tomato sauce 
1/4 c. catsup 
3/4 tsp. oregano 
1 tsp. sugar 
1 8-oz. pkg. cream cheese (I usually use 1/2 of an 

additional package of cheese) 
1/3 c. grated parmesan cheese 

Cook ground beef, onion and garlic until beef is lightly 
browned and onion is tender. Stir in tomato sauce, 
catsup, oregano, and sugar. Cover; simmer for 10 
minutes. Add cream cheese and parmesan cheese. Stir 
until cheese is melted and well combined. Serve warm 
with crackers and chips. Makes 3 to 3-1/2 cups dip. 



VEGETABLE SANDWICH Mrs. Glenn Petrea 

(Lucille) 
1 onion 
1 cucumber 
1 tomato 
1 bell pepper 
1 carrot 
1 limb celery 

1 envelope plain gelatin 

2 tbsp. water 

Dissolve gelatin in water and add to finely chopped 
vegetables. Add 1/2 to 2/3 pt. mayonnaise. 

Serve on bread. 



-15- 



DRIED BEEF DIP Mrs. Lewis Cress 

(Jane) 
1/2 c. shredded dried beef 

1 c. sour cream 

2 tbsp. Onion Soup Mix 

Mix all ingredients and serve with crackers or chips. 



CHEESE PUFFS Mrs. Earl Blackwelder 

(Pat) 
2c. grated sharp American cheese 
1/2 c. soft butter 
1 c. all-purpose flour 
48 stuffed olives 
1 tsp. paprika 

Blend cheese and butter. Stir in flour and paprika. 
Wrap around olive - covering. Arrange on baking 
sheet. May be frozen at this point. When ready to 
use, bake 24 minutes at 400°, if frozen. If thawed, 
bake 15 minutes. 



CELERY-CHEESE BALLS Mrs. Earl Blackwelder 

(Pat) 
2 3-oz. pkgs. cream cheese 

2 tbsp. mashed Roquefort cheese 

3 tbsp. finely chopped celery 
1/8 tsp. cayenne pepper 

Mayonnaise or half mayonnaise and sour cream 
1-1/2 c. finely chopped pecans 

Mash cheese together; combine with all ingredients, 
except nuts* Add just enough mayonnaise to soften. 
Shape into balls about 1 inch in diameter. Roll in 
nuts to coat thickly. 



-16- 



CHEESE STRAWS Mrs. Troy Miller 

(Dianne) 
1-1/2 lbs, sharp cheese 
1/2 lb. margarine, softened 
1 tsp. salt 
1/4 tsp. red pepper 
2-1/2 c. all-purpose flour 

Cut cheese and let stand until soft. Beat with 
mixer and add softened margarine. Add dry ingred- 
ients and mix well. Press through cookie press or 
make into patties and bake 10 to 12 minutes at 
350°. 



CHEESE STRAWS Mrs. John H. Cline 

(Myrtle) 
2 sticks margarine 
2-1/2 c. flour 
1 10-oz. pkg. sharp cheese 
Hot pepper, to taste 

Work up good and run through press. Bake at 350 
for 12 to 15 minutes. 



DIXIE'S CHEESE STRAWS Mrs. Jack Goodman 

(Carolyn) 
Grate 1 lb. extra sharp cheese. 
Place 1/2 lb. margarine on top of grated cheese. 
Seal in air-tight container for 6-8 hours at room 
temperature. Beat well with electric mixer for 10 
minutes. 
Add: 2-1/2 c. flour 

Cayenne pepper, to taste 
Beat well with mixer, being sure to add flour slowly. 
Use star design of the cookie press and squeeze out 
"S" shaped cheese straws. Place on teflon sheet far 
enough apart that they cannot touch as they expand 
and bake. Bake on top rack and continue turning and 
turning so they all brown exactly alike. Bake 12-15 
minutes at 350°. Recipe of the late Mrs. C. L. Miller, 



-17- 



CRAB BALLS Mrs. Earl Blackwelder 

(Pat) 
1 lb. crab meat 
1 tsp. pepper 
1-1/2 tsp. salt 

1 tsp. dry mustard 

2 tbsp. mayonnaise 
1 egg, beaten 

1 tsp. parsley 
1/2 tsp. paprika 
1/4 tsp. red pepper 
1 tbsp. butter, melted 
1/2 tsp. seafood seasoning 

Combine. Roll small balls in one cup cracker meal. 
Drop in hot fat and fry. 



CHIPPED DRIED BEEF DIP Mrs. Joe Cress 

(Geraldine) 
1 8-oz. pkg. cream cheese 

1 pkg. dried beef, cut into small pieces with 

scissors 

2 small onions, minced 

4 tbsp. milk, more if necessary 

Combine all ingredients and heat in top of double 
boiler. Stir to mix all ingredients well. Serve 
with corn chips. 



HAM ROLL UPS Mrs. Earl Blackwelder 

(Pat) 
1 pkg. boiled ham 
3 02. cream cheese, softened 
1/4 tsp. horseradish 

Mix and spread on boiled ham. Roll up. Chill and 
then slice. 



-18- 



SAUSAGE BALLS Mrs. Earl Blackwelder 

(Pat) 
1 lb. hot bulk sausage 
1 10-oz. pkg. shredded cheese 
3-1/2 c. biscuit mix 

Combine all ingredients with hands. Shape loosely 
into small balls. Bake at 350° for 15 to 20 minutes. 

Makes 100 cocktail-size balls. 



SALTED PECANS Mrs. Cecil Cline 

(Ruth) 
5 lbs. pecans 

1/2 lb. butter, cut in small chunks, scattered over 
top of nuts 

Place above in 450° oven. Stir often until butter 
is melted. Remove and stir in salt to taste and let 
cool. 



POPCORN BALLS Mrs. Buck Waddell 

(Margie) 
1 c. sugar 

1/3 c. white corn syrup 
1/3 c. water 
1/4 c. butter 
3/4 tsp. salt 
3/4 tsp. vanilla 
3 qts. popped corn 

Boil sugar, syrup, water, butter and salt until it 
spins a long thread; add vanilla. Pour this over 
popcorn and shape into balls. 



-19- 



VEGETABLE SANDWICH Mrs. Lewis Cress 

(Jane) 
1 8-oz. pkg. cream cheese, softened 
Mayonnaise, to blend 
1 tbsp. lemon juice 
1/4 c. chopped celery 
3/4 c. grated carrots 
1 medium onion, chopped fine 
1/4 c. cucumber, grated (remove excess juice) 

Blend all ingredients. This keeps well in refrigera- 
tor for several days. 



OLIVE-NUT SANDWICH Mrs. Lewis Cress 

(Jane) 
This is good - and an unusual filling for party 
sandwiches. No one will guess the ingredients. 

1 jar stuffed olives 
1 small onion, grated 
1 boiled egg 
3/4 c. chopped nuts 

Blend with mayonnaise and spread. 



CHEESE SWIRLS Mrs. A. B. Brawley 

(Martha) 
2c. flour 
2c. grated cheese 
2 sticks margarine, soft 
2 c. Rice Krispies 

Mix. Shape in small balls, place on ungreased baking 
sheet. Press flat with fork dipped in flour. Bake 
at 350° for 12-15 minutes. 



-20- 



SAUSAGE AND CHEESE BALLS Mrs. Gene Moose 

(Gaynelle) 
1 lb. sausage 

1 lb. grated cheddar cheese 
3 c. bisquick 

Make into small balls. Bake until light brown at 
400°, for about 10 minutes. Let cool, then put 
into freezer. Brown and serve hot. 



SCRIBBLES Mrs. Buck Waddell 

(Margie) 
1 box Rice Chex, medium-size 
1 box Cheerios 

1 box pretzel sticks, medium 
1 lb. butter or 3/4 lb. margarine 
1 lb. mixed nuts 
1 lb. pecans 
1 lb. peanuts 

3 boxes Cheese Tid-bits, small boxes 
1/4 tsp. celery salt 
1/2 tsp. garlic salt 
1/4 tsp. Worcestershire Sauce 

Mix salts and sauce and butter, add to other 
ingredients. Mix well. Bake 1 hour on low heat, 
stirring often. 



For fire proofing a Christmas tree: 

8 oz. borax 

4 oz. boric acid 

1/2 gallon hot water 

Dip or spray on. 



-21- 



BABY PIZZA Miss Anne Cline 

1 6-oz. can tomato paste 

1 tsp. garlic salt 

1/2 tsp. oregano 

1/4 lb. cheddar cheese, cubed 

1/8 lb. salami, cubed 

Crackers 

Combine tomato paste, garlic salt and oregano* 
Spread on crackers. Top with cheese and meat cubes. 
Sprinkle with oregano. Bake at 400° for 3-5 mine, 
or until cheese melts. Serve hot. Makes 5*6 dozen. 



-22- 




-23- 



RUSSIAN TEA Mrs. Earl Blackwelder 

(Pat) 
1 c. instant tea with lemon 
1 c. tang 
1-1/4 c. sugar 
1/4 tsp. cloves 
1/4 tsp. cinnamon 

Mix well. Store in covered container. 

To serve - put 3 tsps. in cup. Fill with boiling 

water. 



RUSSIAN TEA Mrs. Guy Cress 

(Helen) 
1 qt. orange juice 
1 can frozen lemonade, 6-oz. size 

1 c. sugar 
2-1/2 c. water 
50 whole cloves 
Boil for 20 minutes. 

2 qts. weak tea, use about 4 tea bags 
Combine all the ingredients. 



RUSSIAN TEA Mrs. Frank Hutchinson 

(Ruth) 
1-1/2 c. sugar 
Juice of 4 oranges 
Juice of 1 lemon 
10 whole cloves 
5 cups water 
8 cups brewed tea 

Mix sugar, cloves and water and boil 1 minute. 
Add tea and fruit juices. Serve hot or cold. 



-25- 



Mrs. Otis Boger 
(Pauline) 



RUSSIAN TEA 

2/3 c. sugar 

1 c. tang 

1/2 tsp. cloves 

1 pkg. instant tea 

1/2 pkg. lemon mix 

1/4 tsp. cinnamon 



Mix and use 2 or 3 tsps. in cup of hot water, 



INSTANT RUSSIAN TEA 

2c. tang 

1/2 c. instant tea 
1-1/2 c. sugar 
1 tsp. cinnamon 
1/2 tsp. cloves 
1 tsp. lemon peel 



Mrs. Webster Med 1 in 
(Frances) 



Mix and store in jar. Use 2 teaspoons to a cup 
of boiling water. 



INSTANT RUSSIAN TEA 

2c. tang 

1/2 c. instant tea 

1 large pkg. Twist lemonade mix 

1-1/4 c. sugar 

1 tsp. cinnamon 

1/2 tsp. cloves 



Mrs. Jim Blackwelder 
(Elena) 



Mix well, store in tight container, 
teaspoons per cup, add hot water. 



Use 3 



-26- 



HOT CRANBERRY TEA Mrs. Guy Cress 

(Helen) 
2/3 c. tang 
1/4 c. sugar (I add 2 to 3 whole grain saccharin 

tablets extra.) 
1 pt. cranberry juice 
3c. water 

1 large can pink Ping or pineapple-grapefruit juice 
1 large can pineapple juice 
1/4 tsp. almond flavoring 

Mix. 



BANANOG (Milk Shake) Mrs. Cecil Cline 

(Ruth) 
1 c. milk 
1 egg 
1 banana 
1/4 tsp, lemon juice 

Put all ingredients in blender. Cover and mix on 
high speed 1 minute. If the nog is too thick, add 
a little more milk. 



PARTY PUNCH 


Mrs. Lex Culp 




(Pansy) 


1 qt. pineapple juice 




1 qt. orange juice 




1 qt. apple juice 




2 qt. gingerale 




2 qt. pineapple sherbet 





Pour chilled juices and gingerale all in punch bowl. 
Top with scoops of sherbet. 



-27- 



PUNCH Mrs, Paul Barringer 

(Mary) 
1 qt. pineapple juice, unsweetened 
1 qt, water 

1 large bottle gingerale 
1 pkg. lemon kool-aide, presweetened 

Mix all ingredients, serve with ice. 



SPICED PINEAPPLE PUNCH Mrs. Lloyd Nesbit 

(Helen) 
1/2 c, sugar 
1-1/2 c. water 
4 sticks cinnamon 
12 whole cloves 
1 46-oz. pineapple juice 
1-1/2 c, orange juice 
1/2 c, lemon juice 

Simmer first four ingredients about 30 minutes. 
Strain and add to fruit juice. Chill, Pour over 
ice or frozen pineapple cubes. Yield: 2 qts. 



LIME FROSTED PUNCH Mrs. Gerald Ferguson 

(Bernice) 
3-1/2 to 4 c, pineapple-grapefruit drink, chilled 
2/3 c. lemon juice 

2 qt. cold water 

3 1/2-oz. envelopes unsweetened lemon-lime soft 

drink powder 
2c. sugar 
2 pt. lime sherbet 

4 7-oz. bottles lemon- lime carbonated drink, 

chilled 

In punch bowl, combine fruit juices, water, soft 
drink powder, and sugar. Stir until soft drink 
powder and sugar are completely dissolved. Top with 
large spoonfuls of sherbet. Resting bottle on rim 
of bowl, carefully pour in carbonated beverage. Serve 
some sherbet with each cup. Yield: 30-35 servings. 



-28- 



GOLDEN PUNCH Mrs. A. B. Brawley 

(Martha) 
2 6-oz. cans frozen orange juice concentrate 
1/2 c. freshly squeezed lemon juice 

1 c. canned pineapple juice 
1/4 c. maraschino cherry juice 

2 qt. gingerale 

Combine orange juice concentrate, lemon juice, 
pineapple juice and cherry juice. Mix well. 
Pour over ice in punch bowl. Add cold gingerale, 
Garnish with berries and pineapple spears, if 
desired. Yield: 25 punch cup servings. 



RED PUNCH Mrs. Wayne Ritchie 

(Phyllis) 
2 pkg. cherry kool-aid 

1 to 2 c. sugar, as taste desires 

2 qt. water 

1 large can pineapple juice 
1 can pink lemonade 

Add 1 qt. gingerale. 



KOOL-AID PUNCH Mrs. Leroy Cline 

(Romania) 
4 pkgs. kool-aid (your choice of flavors) 
2 large cans pineapple juice 
4c. sugar 
4 gallons water 
2 large frozen lemonade 
2 large gingerale 

Mix and chill. Serves 50. Very good and cheap, 



-29- 



CITRIC ACID PUNCH Mrs. Guy Cress 

(Helen) 
2 oz. citric acid 

2 large cans unsweetened orange juice 
2 large cans unsweetened pineapple juice 
1 gallon water 
6 cups sugar 

Mix citric acid with 1/2 gallon boiling water. 
Add sugar and remainder of water. Let stand 24 
hours. Refrigerate. Add juices. Serves 100. 



ROSA'S TOMATO JUICE Mrs. Ralph Barnhardt 

(Sandra) 
1 large can tomato juice (1 qt. 14 oz.) 

1 medium onion, chopped 
3 stalks celery, chopped 

2 tbsp. sugar 

1/2 to 1 tsp. salt 

3 tbsp. vinegar 

1/2 to 1 lemon, use juice and rind 

Worcestershire Sauce (to taste) 

1 dash Tabasco 

1 dash celery salt 

1 dash Accent 

Put tomato juice in half gallon container* Add all 
other ingredients. Refrigerate for 48 hours. 
Strain and serve. 



-30- 





r 



e 



Q 



c\ 



5 




-31- 



PERFECT WHITE YEAST BREAD Mrs. Foy Ritchie 

(Betty) 

1 P^g. yeast 

5 to 6 c. flour 
2-1/2 c. milk 

2 tbsp. sugar 
2 tsp. salt 

1 tbsp. shortening 

In large bowl, combine yeast and 2-1/2 cups of flour. 
Heat milk, sugar, salt and shortening just till warm, 
stirring occasionally to melt shortening. Add to dry 
mixture. By hand, stir in enough of remaining flour 
to make a moderately stiff dough. Knead till smooth, 
about 8-10 minutes. Let rise in warm place till 
double in bulk. Punch down, make 2 loaves or make 
into rolls. Let rise and bake. 



BANANA NUT BREAD 
1/2 c. butter 


Mrs. Bruce Lipe 
(Joyce) 


2 eggs 

1 tsp. soda 

1/2 c. chopped nuts 

1 c. sugar 
2c. flour 

2 mashed bananas 




Mix and bake in greased 
350°. 


loaf pan for 1 hour at 


BANANA BREAD 
1 stick butter 


Mrs. Kenneth Sherwood 
(Mildred) 


1 c. sugar 

2 eggs 

1/4 c. chopped nuts 
1/2 c. raisins 

2 c. plain flour 
1 tsp. soda 

3 bananas, mashed 





Mix and bake at 350° about 30 minutes or until 
done. _ 33 _ 



BANANA BREAD Mrs. George Suther 

(Frances) 
1/2 c. shortening 

1 c. sugar 

2 eggs 

2 c. plain flour 
1 tsp. soda 

1/2 tsp. salt 

3 large, very ripe bananas 
1/2 c. chopped walnuts 

1 tsp. vanilla 

Cream shortening and sugar, add eggs, then dry 
ingredients. Add mashed bananas, nuts and vanilla. 
Bake at 350° for 1 hour. 



HOMEMADE NOODLES Mrs. Joe Cress 

(Geraldine) 
Beat 3 egg yolks, 1 whole egg, 3 tbsp. cold water, 
1 tsp. salt until very light. Stir in and work in 
with hands 2 cups of sifted all-purpose flour. 
Divide the dough in 3 parts and roll out as thin 
as possible on a lightly floured board. Place on 
towel to partially dry. Roll up dough as for jelly 
roll. 

With a very sharp knife, cut in strips of desired 
width. Shake out strips and allow to dry before 
using or storing. 



HOMEMADE NOODLES Mrs. J. Paul Cline 

(Bessie) 
6 whole eggs, beaten 
5 c. plain flour 
6-1/2 egg shells of water, beaten with eggs 

Make into a stiff dough and roll out in thin, 
small cakes the size of a pie plate. Let dry 
and cut in small strips. 



-34- 



ROLLS Mrs. Sam Hudson 

(Ola) 
4-1/2 c. flour, measure before sifting 
2 tsps. salt 

2 tbsp. sugar 
1 pkg. yeast 

1-3/4 c. lukewarm water 

3 tbsp. shortening 

Put yeast in 3/4 cups lukewarm water, let stand 5 
minutes. Make well in flour, add salt, sugar, 
shortening, yeast solution, then 1 cup water. 
Knead dough well, put in a greased bowl. Brush 
with oil. Cover with cloth. Let rise until double 
in bulk - 2-1/2 to 3 hours. Make out in rolls. 
Oil the pan, brush the rolls with soft butter. Let 
rise until double in size. Bake at 400° for 15-20 
minutes o 



WHOLE WHEAT BREAD Mrs. Frank Hutchinson 

(Ruth) 
Soften: 1 pkg. active dry yeast or (1 cake) in 1/4 

c. warm water (powder can be added to flour). 
Combine: 1/2 c. packed brown sugar 
3 tbsp. shortening 
1 tbsp. salt 

1 c. boiling water, in large bowl 
Add: 3/4 c. warm (lukewarm) water, stir in yeast. 
Add gradually: 4 c. whole wheat flour and 1-1/2 to 

2 c. plain white flour to form a stiff dough. 
Knead on lightly floured surface until dough is 
smooth and satiny (7-10 minutes). Let rise in a 
greased, covered bowl in warm place (85-90°) until 
light and doubled in size (about 2 hrs.) Punch down 
and divide dough in half. Shape into round or long 
loaves, place in two 9x5x3- inch loaf pans. Cover. 
Let rise in warm place until light and doubled in 
size (1-1/4 to 1-1/2 hrs.) Bake at 350° for 50-60 
minutes and remove from pans. If desired, 1/2 c. 
raisins may be added to cold water. 



-35- 



BRAN PUMPKIN MUFFINS Mrs. Frank Hutchinson 

(Ruth) 
1-1/2 c. plain flour 
2-1/2 to 3 tsp. baking powder 
1 tsp. salt 
1 tsp. cinnamon 
1/2 tsp. nutmeg 
1-1/4 c. Bran Buds 
2/3 c. milk 

3/4 c. seedless raisins 
1 c. pumpkin 
1/2 c. sugar 
1/2 c. soft shortening 

Sift together flour, baking powder, salt, cinnamon, 
and nutmeg. Set aside. Measure Bran Buds, milk, 
raisins, pumpkin, and sugar in mixing bowl. Stir 
to combine and let stand 2 minutes to soften. Add 
egg and shortening and beat well. Add dry ingredi- 
ents, stirring only to combine. Fill muffin pans 
(greased) 3/4-full. Bake at 400 about 35 minutes 
or until muffins are golden brown. Serve hot. 
Yields: 12 muffins. 



DELICIOUS LIGHT ROLLS Mrs. J. Paul Cline 

(Bessie) 
Dissolve 1 pkg. yeast in 1 pint lukewarm water. 
Sift 5 c. flour. Add 1/3 c. sugar, 1 tbsp. salt. 
Add 1/3 c. Crisco. Then make dough with yeast and 
water. Knead well to have fine texture. Let 
rise to double in bulk. Then shape in rolls. Let 
rise again to double in size. Bake about 20 minutes 
at 350 s . 



-36- 



MORAVIAN LOVE FEAST BUNS Miss Edith Walker 
Scald 1/2 c. milk 

Stir in: 1/2 c. sugar 

1-1/2 tsp. salt 

1/4 tsp. mace 

1/4 c. butter 
Cool to lukewarm. 

Measure into warm bowl: 

1/2 c. warm water (105° to 115°) 

2 pkgs. yeast 
Stir until dissolved. 

Add lukewarm milk mixture to yeast mixture. Then 
add: 2 beaten eggs 

1/4 tsp. lemon extract 

2-1/4 c. unsifted flour 
Beat until smooth. 

Stir in another 2-1/4 c. unsifted flour to make a 
slightly stiff dough. Knead on floured board until 
smooth and elastic, about 8 minutes. 

Place in greased bowl; grease dough. Cover. Let 
rise in warm place about 1 hour, until doubled. 
Punch down. 

Shape into small balls. Place on greased baking 
sheet, flatten slightly. Let rise 30 minutes until 
double again. Cut "M" on tops. Bake at 375° about 
12 minutes. Brush with butter and cover to keep 
soft. 

This is heresy, but these buns are delicious with 
confectioners sugar icing drizzled over. 



-37- 



FASTNACHTS (certaa 


Ln to 


bring good luck) 








Mrs. John D. 








(Gladys) 


1 cake 


yeast or 1 


pkg. 


of dry yeast 


1/2 c. 


shortening 






1/2 c. 


sugar 






1 egg 








1 tsp. 


salt 







Suther 



1-1/2 c. milk, enough flour to make a soft dough 

Scald milk, when cool, add yeast, egg and shortening, 
Add sugar, salt and flour sifted together. Work 
thoroughly until light and smooth. Put in warm 
place to rise until double in bulk, roll on lightly 
floured board, cut in strips. Strips may be 
tangled or twisted into various shapes. Let rise 
again. Fry in deep fat until golden brown and 
drain on paper towel. 



FASTNACHTS Old German Custom Mrs. Norman Talley 

(Ruth) 
4 c. flour 
3/4 c. sweet milk 
3 eggs 

1/3 c. sugar 
3 tbsp. lard 
2 tsp. baking powder 

Sift flour, baking powder, salt and sugar together. 
Then break in eggs. Mix in lard and milk. Roll a 
bit thicker than pie crust. Make squares. Cut 
strips about 1/2-inch wide lengthwise to within 
3/4- inch edge of square. 

To tangle, pick up dough by every other strip and 
give a slight twist. Fry in deep fat until brown. 
Drain and sprinkle with sugar. Can serve with 
syrup, molasses or preserves and coffee or eat 
so so. 



-38- 



FASTNACHTS Miss Sarah E. Walker 

1 cake yeast (1 pkg. of dry would be the same) 

1/2 c. shortening 

1/2 tsp. salt 

1 egg 

1-1/2 c. milk 

1/2 c. sugar 

Flour, sufficient to make soft dough 

Scald the milk; when cool, add the yeast, shortening, 
sugar, egg, salt and flour, sifted together. Work 
thoroughly until light and smooth. Put in warm 
place to rise until double in bulk. 

Roll out on lightly floured board. Cut in strips. 
Strips may be tangled or twisted into different 
shapes. Let rise again. Fry in deep fat until 
golden brown and drain on paper towels. 



FASTNACHTS (for Shrove Tuesday) 

Mrs. Glenn Petrea 
(Lucille) 

1 c. sour cream 

2-1/4 c. milk 

1 tsp. soda 

1/2 tsp. cream of tartar 

1 c. sugar 

1 egg 

7 to 8 c. flour 

Beat egg. Add sour cream and 2 cups of the milk. 
To the other 1/4 cup of milk, add the soda and 
cream of tartar. Pour into egg mixture, add sugar 
and flour until dough can be handled with ease. 
Roll on floured board to 1/2-inch thickness. Cut 
in strips and make parallelograms or diamonds with 
small cuts in the center of each. Tangle as 
desired. Fry in hot oil until golden brown. 



-39- 



FASTNACHTS (Doughnuts - a Shrove Tuesday Tradition) 

Mrs. Harry Cline 
(Lillian) 

1 pkg. active dry yeast 

1/4 c, warm water 

1 tsp. sugar 

3 c. sifted flour 

2 cups milk, scalded and cooled to lukewarm 

3 eggs, well beaten 
1/4 c. melted butter 
1 c, sugar 

1-1/2 tsp, salt 

1/2 tsp, ground nutmeg 

3-1/2 to 4 c, sifted flour 

Soften yeast in warm water. Let stand 5-10 minutes. 
Add 1 teaspoon sugar and 3 cups sifted flour to the 
milk, stirring until smooth. Stir in the yeast. 
Cover; let rise in a warm place until doubled. Stir 
in eggs, butter, the remaining sugar, salt, nutmeg, 
and enough flour so that mixture can no longer be 
stirred with a spoon (a soft dough). Cover; let 
rise until doubled. Punch dough down and divide 
into two portions. On a floured surface, roll out 
each portion about 1/2-inch thick. Cut dough with a 
doughnut cutter. Cover dough and let rise in a 
warm place until doubled. Fry in deep fat heated to 
370°. Fry 3-4 minutes or until lightly browned; turn 
doughnuts to brown evenly. Remove from fat; drain. 
Yield: about 4 dozen doughnuts. 



HUSH PUPPIES 


Mrs. Jim Blackwelder 




(Elena) 


2c. cornmeal 




2 tbsp. flour 




1/2 tsp. soda 




1 tsp, baking powder 




1 tsp. salt 




1 c. buttermilk 




1 egg 




3 tbsp. onion 





1/2 tsp. sugar 



Mix dry ingredients, add remaining ingredients and 
mix. Drop by small spoonfuls into deep hot fat. 

-40- 



HUSH PUPPIES 
Beat together: 



Mrs. Fred Misenheimer 
(Shirley) 



Blend in: 



3c. cornmeal 

2 tsp. baking powder 

1-1/2 tsp. salt 

1-1/2 c. milk 

1/2 c. water 



1 egg 

1 onion, finely chopped, if desired 



With hands, mold mixture into little oblong pieces 
(about 1 tbsp. each) and fry in about 1" deep fat 
until well browned (1-1/2 minutes on each side). 
Drain on paper towel. Serve hot. Yield: about 2 
dozen. 



Mrs. Sam Hudson 
(Ola) 



HUSH PUPPIES 

1/2 c. sifted flour 
1-1/2 c. cornmeal 
1 tbsp. sugar 

1 beaten egg 

2 tsp. baking powder 
1/2 tsp. salt 

3/4 c. sweet milk 



Mix together. Fry in deep fat until brown. 



HUSH PUPPIES 



1-1/2 ( 


c. cornmeal 


1/2 c. 


flour 




1/4 c. 


chopped 


1 onion 


2 tsp. 


baking 


powder 


1 tsp. 


salt 




3/4 c. 


milk 




1 egg 







Mrs. H. E. Cline 
(Lillian) 



Mix. Fry in vegetable oil, a few at 
golden brown. Drain on paper towel. 



a time until 
Makes 3 dozen, 



-41- 



PUMPKIN BREAD Mrs. Leon Ens ley 

(Ann) 
3-1/2 c. flour 
3-1/4 c. sugar 
1-1/2 tsp. salt 
2 tsp. soda 
1-1/2 tsp. cinnamon 
1 tsp. nutmeg 
1/4 tsp. cloves 
Put above into large mixing bowl. 

Make hole in center and add: 
4 eggs 

1 c. cooking oil 
2c. pumpkin 
1 tsp. vanilla 

Mix well and add 1 cup nuts. Pour into 3 loaf pans, 
greased and floured. Bake at 325° for 1 hour. 



HOMEMADE BISCUIT MIX 



Biscuit Mix: 



Mrs. Cecil Cline 

(Ruth) 
8 cups flour, self-rising 
1-1/2 c. dry milk 
1-1/2 c. shortening 



Mix with about 2 cups of mix and 3/4 cup of water 
for biscuits. Bake. 



SPOON BREAD 


Mrs. H. E. Cline 




(Lillian) 


1 scant c. of cornmeal 




3c. milk, sweet 




3 eggs, well-beaten 




1 tsp. salt, level 




3 tsp. baking powder, level 





1/4 c. shortening or butter, melted 

Stir cornmeal into 2 cups milk and let mixture come 
to boil, making a mush, stirring constantly. Add 
other cup of milk and 3 well-beaten eggs. Stir in 
melted butter, salt and baking powder. Bake in 350 
oven for 40 minutes. 

-42- 



MOLASSES SKILLET BREAD Mrs. Harold Faggart 

(Helen) 
1 pkg. dry yeast 
1/4 c, warm water 
2/3 c. milk, scalded 
1 tsp. salt 

1/4 c. butter or margarine 
1/4 c. molasses 
3-3/4 c. plain flour 
1 egg, beaten 
1 c. oatmeal, uncooked 

Soften yeast in warm water. Pour scalded milk over 
sugar, salt, butter, and molasses and stir until 
dissolved. Cool to lukewarm. Stir in 1 cup flour 
and egg. Add yeast and oats. Stir in enough flour 
to make soft dough. Turn out on lightly floured 
board. Knead until smooth. Place in greased bowl. 
Let rise until double in size. Punch down. Cover. 
Let rise 10 minutes. Turn out on floured board. 
Round dough into ball. Place dough in buttered 
cast iron skillet. Brush lightly with melted 
butter. Cover; let rise in warm place until double 
in size - about 45 minutes. Bake in preheated 
350° oven 30 minutes. 

Glaze: 1/4 c. honey 

1/4 c. butter or margarine 

Beat together until smooth. Brush glaze over 
bread. Bake additional 5 minutes. Brush 
remaining glaze after removing bread from oven. 
Serve warm. 



-43- 



QUICK GINGERBREAD Mrs. Marvin Petrea 

(Caroline) 



1/2 c. molasses 

1/2 c. sugar 

1 egg, well beaten 

1-1/2 c. sifted flour 

1/2 tsp. cinnamon 

1 tsp. ginger 

1 tsp. soda 

1/4 tsp. salt 

1/2 c. wesson oil 

1/2 c. boiling water 



Stir molasses and sugar into beaten egg. Beating 
well, sift flour, spices, soda, and salt together 
and mix into molasses mixture. Pour boiling water 
into wesson oil and add to other ingredients, mixing 
to a smooth batter. Bake in an oiled pan (8x8x2") 
at 350 for 30 to 35 minutes. 



OLD FASHIONED GINGERBREAD Mrs. J. Paul Cline 

(Bessie) 
1/2 c. sugar 
1/2 c. butter 
1 c. molasses 
1/2 tsp. soda 
1-1/2 tsp. ginger 
1/2 tsp. cinnamon 
1/2 c. sour milk 
Nuts or raisins, if desired 

Mix all ingredients together. Put into a large 
loaf pan. Bake for about an hour. 

This recipe is at least one hundred years old. 



-44- 



CHICKEN DRESSING Mrs. Sam Hudson 

(Ola) 
8 slices day old bread, toasted 
1/4 lb. crackers 
2c. chicken, cut up 
1/2 c. celery, cut fine 

3 eggs, beaten 

1/2 tsp. black pepper 

4 c. hot chicken broth 
Salt, if needed 

Crumble bread and crackers, add hot broth, then all 
other ingredients, beaten eggs last. Bake at 375° 
until golden brown. 



READY-TO-GO MEAT DRESSING Mrs. Lewis Cress 

(Jane) 
Cook 1 cup diced onion in a cup of melted margarine 
until just tender. Meanwhile, blend 1/2 tsp. salt 
and 1/2 tsp. pepper and 1 tsp. poultry seasoning 
with 4 qt. cubed bread, firmly packed (1-1/2 lb. 
loaf). Now add the buttery onions and drippings and 
a qt. of diced celery. Mix well, then pour on 
1-1/2 to 2 c. broth, milk or water. Toss lightly. 
Bake in a well greased baking dish. A layer of 
cooked chicken, turkey or pork chops may be used on 
bottom. 



QUICK HOT ROLLS OR MUFFINS Mrs. Carr Plott 

(Mable) 

1 c. self-rising flour 

2 tbsp. mayonnaise 
1/2 c. sweet milk 

Place all ingredients in bowl - stir until all flour 
is taken up. Drop into greased or "Pam sprayed" 
muffin cups and bake at 425° until brown. Delicious. 



-45- 



ANGEL BISCUITS Mrs. Carr 1 

(Mable) 
1 pkg. dry active yeast 
3 tbsp. warm water 
5 c. all-purpose flour 
5 tbsp. sugar 
1 tbsp. baking powder 
1-1/2 tsp. salt 
1 tsp. soda 

1 c. shortening 

2 c. buttermilk 

Dissolve yeast in warm water. Sift flour, sugar, 
baking powder, salt and soda together. Cut in 
shortening. Stir in yeast mixture and buttermilk. 
Roll out on floured board. Dough will be soft 
and sometimes sticky. Add enough flour to handle. 
Cut with biscuit cutter and brush tops with melted 
butter. Bake in 400 oven 10-20 minutes, or until 
golden brown. Yields: 4-6 dozen biscuits, depending 
on size. This dough will keep refrigerated for 
several days, but you must let biscuits rise before 
baking. They can be pre-baked, then refrigerate or 
freeze and finish up in a 400 or 450° oven just 
before serving. 



YEAST ROLLS Mrs. 0. D. Helms 

(Gladys) 
1 c. yeast 
1 c. sugar 
1/4 c. salt 

1 c. shortening 

2 c. milk 

3/4 gal. water 
Flour 

Put yeast to soak in lukewarm water. Then make up 
dough with other ingredients. Let set until it 
rises. Make out rolls. Let rise and bake until 
golden brown, brush with melted butter. Can be 
made into hamburger buns. 



-46- 



ICE BOX ROLLS Mrs. Voight Eagle 

(Katherine) 
1 c. mashed potatoes 

1 c. potato water 
4 tbsp. shortening 
1/4 c. warm water 
3 tbsp, sugar 

2 tsp. salt 
1 pkg. yeast 

Enough flour to make soft dough. 

Mix salt, sugar and potato water together. Mix 
yeast in 1/4 c. warm water and add to mixture above, 
then add potatoes. Work together with flour until 
a soft but not sticky dough is formed. Grease. Set 
aside to rise. When double in bulk, mash down, cover 
and put in refrigerator. Make out rolls, when need- 
ed. Let rise and bake. 



REFRIGERATOR ROLLS Mrs. Otis Boger 

(Pauline) 
2 pkg. yeast 
1/2 c. lukewarm water 
1-1/2 c. milk 
2 tsp. salt 
1/2 c. sugar 

1/4 c. shortening, melted 
1 egg, slightly beaten 
5-1/2 c. enriched sifted flour 
Oil 

Warm water to lukewarm and add yeast to soften. 
Scald milk and pour into mixing bowl with the sugar, 
salt, and shortening. Mix well. When the milk 
mixture has cooled to lukewarm, add 2c. flour and 
beat well. Then add the softened yeast and the 
beaten egg and mix carefully. Add the remaining 
flour and mix until a soft dough forms. Turn out 
on a lightly floured board and knead until it be- 
comes satiny in appearance. If the dough is to be 
refrigerated, oil a bowl, place dough in the bowl, 
and cover well with waxed paper and a towel. Before 
using, allow to come to room temperature. Shape into 
rolls and cover lightly with wax papeg. Allow to 
double in volume. Preheat oven to 435 , bake 15-25 
minutes, depending upon size and shape. 

• m WJ m 



CORNMEAL MUFFINS Mrs. Woodrow Krimminger 

(Julia) 
1 c. flour 
1 c. cornmeal 
4 tsp. baking powder 
1-1/4 c. milk 
1/4 c. shortening 
Pinch of salt 

Mix together and bake at 425° until golden brown. 



NO-KNEADING BREAD ROLLS Miss Thelma Walker 

1 pkg. yeast 
1/4 c. water 

1/4 c. shortening 
1-1/4 tsp. salt 

2 tbsp. sugar 

1 c. boiling water 

1 egg, beaten 
3-1/2 c. flour 

Dissolve yeast in lukewarm water. Place shortening," 
salt and sugar in a separate bowl; add boiling water, 
When lukewarm, add yeast and beaten egg; mix well. 
Add flour to make a soft dough; beat well. Place 
dough in greased bowl, cover and chill 2 to 24 
hours. Pinch off dough and fill greased muffin 
pans 1/3 full. Brush tops with melted shortening. 
Cover and let rise in a warm place until light, 
about 2 hours. Bake at 425° for 20 minutes. Makes 

2 dozen. 



-48- 



MOLASSES OATMEAL BREAD Mrs. Edwin Fisher 

(Linda) 
2 c. quick cooking oats 
1/2 stick margarine 
1/2 c. light molasses 
1 tbsp. salt 

1 c, warm water 

2 pkgs. yeast 

6-7 c. all-purpose flour 

In a saucepan, bring 2 cups water to boil, gradually 
add oatmeal, cook 1 minute. Remove from heat. Add 
stick of margarine, molasses and salt. Cool to 
lukewarm. 

In a large bowl, sprinkle yeast over 1 cup warm 
water. Add oatmeal mixture, gradually add flour 
and beat well. When batter is stiff, work in remain- 
ing flour with punch and turn method with wooden 
spoon. Then knead, carefully adding small amounts 
of flour until no longer sticky - dough will be 
smooth and velvety. Place dough in large oiled 
bowl. Set in warm place and cover with towel. 
After 20 minutes, punch and turn. Let rise until 
double. Divide into 3 loaves and let rise again. 
Bake for 45 minutes. Remove from pans and grease 
with margarine. 



QUICK YEAST BISCUITS Mrs. Nathan Miller 

(Stella) 
4 c. self-rising flour 
1/4 c. sugar 

1 pkg. yeast in 1/2 c. warm water 
3/4 c. sweet milk 

Into flour, mix sugar and cut in shortening. Mix 
in dissolved yeast and water. Add milk to make the 
right consistency to handle. Pour on floured board 
and knead until elastic and smooth. Bake biscuits 
as needed. Dough will keep in refrigerator for a 
week. 



-49- 



REFRIGERATOR BISCUITS Miss Thelma Walker 

5 c. sifted flour 

1/4 c. sugar 

3 tsp. baking powder 

1 tsp. soda 

1-1/2 tsp. salt 

3/4 c. shortening 

1 pkg. dry yeast 

2 tbsp. lukewarm water 
2 c. buttermilk 

Dissolve yeast in lukewarm water and let stand 5-10 
minutes. Sift dry ingredients together. Cut in 
shortening. Add 1 c. buttermilk to flour mixture 
and mix well. Add the yeast and remaining buttermilk 
and mix thoroughly. Knead on floured board. Store 
in airtight container in refrigerator. It will keep 
up to one week. Take out the amount needed, roll to 
1/4" thickness, cut as for biscuits and dip in butter. 
Bake in 450 oven for 15 minutes. (Dough does not 
need to rise before baking. ) 



ANGEL BISCUITS Miss Bonnie Barnhardt 

5 c. self-rising flour 
3 tbsp. sugar 
3/4 c. shortening 
1 envelope dry yeast 
3 tbsp. warm water 
2c. buttermilk 

Sift flour, add sugar and cut in shortening. The 
mix should look like coarse crumbs. Add yeast, 
dissolved in 3 tbsp. warm water, and buttermilk. 
Mix lightly, but thoroughly, and knead 5 minutes. 
Refrigerate in covered container. When ready to 
bake, cut and place on greased biscuit pan in 425 
oven for 15 minutes. These biscuits may be baked 
6-7 minutes, cooled and packaged for the freezer. 
Remove from freezer and brown when ready to serve. 
For a different biscuit, dip in melted margarine and 
poppy or sesame seeds before baking. 



-50- 



ZUCCHINI BREAD (A tea bread) Mrs. Howard S tames 

(Betty) 
1-1/2 c. nuts, chopped 
1-1/2 c. raisins 
3 c. plain flour 
3 eggs 
2c. sugar 
2 tsp. salt 
2 tsp. baking powder 
1/2 tsp. soda 

1 tbsp. vanilla 

2 tsp. cinnamon 
2 tsp. nutmeg 

1 c. oil 

2 c. grated zucchini 

Flour nuts and raisins, using a small part of the 
flour in the recipe. Beat eggs and sugar. Sift dry 
ingredients (rest of flour, salt, baking powder, 
soda, cinnamon, nutmeg) and divide into four parts. 
Add to egg and sugar mixture in the following way: 
1 part flour and 1/2 c. oil; 1 part flour with 
zucchini; 1 part flour with oil, nuts and raisins; 
1 part flour. Beat well. Divide batter and pour 
into two 5x9" loaf pans. Bake at 325 for 1 hour or 
until the loaves test done in your oven. Serve with 
butter or cream cheese. Can be frozen. 



QUICK ROLLS Mrs. Jay Cress 

(Cora) 
1 pkg. yeast 
1/2 c. lukewarm water 
1 c. buttermilk 
3 tbsp. sugar 
1-1/2 tsp. salt 

3 tbsp. shortening 

4 c. flour 

Dissolve yeast in water, combine salt, sugar, milk, 
and shortening. Add yeast, then flour. Knead until 
smooth. Put in large bowl and let rise til double 
in bulk. Knead again and make into rolls. Let rise 
until double again. Bake in hot oven. 



-51- 



APPLESAUCE-RAISIN BREAD Mrs. Earl Blackwelder 

(Pat) 
Sift together: 1-1/2 c. flour 

1 tsp. baking powder 

1 tsp. baking soda 

1-1/2 tsp. salt 

1 tsp. cinnamon 

3/4 tsp. nutmeg 

Add: 2/3 c. brown sugar 
2 eggs 
1 c. thick applesauce 

Beat well. Stir in: 1-1/2 c. oatmeal 

1 c. raisins 
1/2 c. chopped walnuts 
1/2 c. melted shortening 

Pour batter into greased loaf pan or into pound 
coffee cans to make dainty sandwiches. Bake at 
350° for 1 hour. Remove. Cool. Store 2 days 
before slicing. 



SCOTCH SHORTBREAD Mrs. Horace Walker 

(Irene) 

3 c. flour 

4 tbsp. (heaping) powdered sugar 
Dash of salt 

1/2 lb. soft butter 

Mix thoroughly with hands the above ingredients. 
Roll to about 3/8" thickness on board dusted with 
powdered sugar. Cut in any desired shape, place 
on ungreased cookie sheet and bake at 275 for 1 
hour, or until cookies are barely golden in color. 
When kept in a tight tin box, these will keep as 
long as you can keep your family away from them! 



-52- 



REFRIGERATOR BRAN MUFFINS Mrs. R. D. Del linger 

(Thelma) 
5 c. sifted flour 
5 tsp. baking soda 
2 tsp. salt 
2 c. boiling water 
2c, all-bran 
2 c. sugar 
1 c. shortening 
4 eggs, well beaten 
1 qt. buttermilk 
4c. bran buds 

Sift together first 3 ingredients. Pour boiling 
water over all bran; set aside. Cream together 
sugar and shortening in 6-quart bowl until light 
and fluffy. Add eggs; beat well. Blend in butter- 
milk, bran buds, and soaked all-bran. Add sifted 
dry ingredients; mix well. Blueberries, raisins, 
nuts or dates may be added to batter. Can be 
stored in refrigerator up to 6 weeks. When needed, 
fill greased muffin tins 2/3 full and bake at 400° 
for 20 minutes or until brown. Makes about 5 
dozen. (I like them made with unbleached flour. 
For a crunch almond crust, grease pans, then coat 
with finely chopped almonds before adding batter.) 



CINNAMON BUTTER (for toast) Mrs. Lewis Cress 

(Jane) 

Mix 1 stick of butter with 1 cup brown sugar, 
1/4 tsp. lemon juice, 1/4 tsp. lemon rind, 1/2 
tsp. vanilla, 1/2 tsp. cinnamon, 1/4 cup of chopped 
nuts and a sprinkle of salt. 

Pop the bread, generously spread, under the broiler, 
Cut bread in strips and serve. Yummy! 



-53- 



BLUEBERRY PANCAKES Mrs. Frank Hutchinson 

(Ruth) 
2 c. flour 
1/4 c. sugar 
4 tsp. baking powder 

1 tsp. salt 

2 eggs, well beaten 
1-1/2 c. milk 

1/4 c. margarine, melted 
2/3 c. bananas 

1 tsp. vanilla 

2 c. blueberries 

Mix dry ingredients. Add milk, eggs, margarine, 
bananas, vanilla, and fold in blueberries. Bake 
on hot griddle or waffle iron. Makes 6-8 servings. 



WAFFLES WITH DATES - A Treat! Mrs. Frank Hutchinson 

(Ruth) 

2 c. flour 
1/2 tsp. soda 

3 tsp. baking powder 
1/4 tsp. salt 

1/4 c. sugar 

1 tsp. nutmeg 

1 c. finely chopped dates 

1/2 c. finely chopped nuts, if desired 

3 egg yolks 

1-3/4 c. buttermilk 

1/3 c. melted margarine 

3 egg whites, stiffly beaten 

Combine flour, baking soda, salt, sugar, nutmeg, 
dates and nuts. Beat egg yolks with buttermilk and 
margarine. Add liquid all at once to dry ingredients. 
Beat until smooth. Fold in beaten egg whites. 
Spoon batter onto heated waffle iron. Bake to desired 
doneness. Serve with margarine, heated maple syrup 
and sausages. Makes four 9" waffles. 



-54- 



PINEAPPLE -PECAN LOAF Mrs. Gerald Cline 

(Brenda) 
1/2 c. brown sugar 
1/4 c. Crisco 

1 egg 

2 c. flour 
3/4 tsp. salt 

1 tsp. baking soda 

3 tbsp. water 

1/3 c. frozen orange juice concentrate, thawed 
1 small can crushed pineapple, do not drain 
1 tsp. vanilla 
1/2 c. chopped pecans 

Cream sugar and Crisco. Add egg; beat until fluffy. 
Sift flour, salt and soda. Combine concentrate and 
water. Add alternately with dry ingredients to 
creamed mixture, stirring well. Add pineapple, 
vanilla and nuts. Pour into a greased loaf pan. 
Bake approx. 40-50 minutes at 350°. Remove from 
pan and cool. This makes a nice holiday sweet 
bread. 



OLD-FASHIONED SOUTHERN DUMPLINGS 

Mrs. H. E. Cline 

(Lillian) 
2 c. sifted flour 
1-1/4 tsp. baking powder 
3/4 tsp. salt 
1 tsp. sugar 

1 tbsp. shortening 
2/3 c. milk 

Sift dry ingredients. Cut in shortening. Add milk 
to make dough easy to handle. Turn out on well- 
floured board. Roll very thin. Cut into long 1" 
wide strips. Bring stew to boil. Tear strips in 

2 to 2-1/2 inch pieces. Put in boiling stew. Cover 
closely, lower heat and cook 15-20 mins. Do not 
uncover during cooking. 



-55- 



c 




Q 



Yv 



e 



5 




-57- 



BLUEBERRY DUMP CAKE Mrs. Robert Blackwelder 

(Cindy) 
1 pt. blueberries, sweetened 
1 small can crushed pineapple 
1-1/2 sticks margarine, melted 
1 box yellow cake mix 
1/2 c. crushed nuts 

Place berries in oblong greased baking dish, 6xll M . 
Cover with pineapple. Pour on dry cake mix and 
scatter nuts on top. Melt butter and drizzle over 
all. Bake for 1 hr. at 350°. Serve topped with 
ice cream or whipped topping. 



MISSISSIPPI MUD CAKE Mrs. Glenn Peninger 

(Annie) 
Miss Carolyn Boat 

2 sticks butter or margarine 

1/2 c. cocoa 

2c. sugar 

4 eggs, slightly beaten 

1-1/2 c. all-purpose flour 

Pinch salt 

1-1/2 c. chopped nuts 

1 tsp. vanilla extract 

Miniature marshmallows 

Chocolate frosting 

Melt butter and cocoa together. Remove from heat 
and stir in sugar and beaten eggs; mix well. Add 
flour, salt, chopped nuts and vanilla; mix well. 
Spoon batter into a greased 13x9x2-inch pan and 
bake at 350° for 35-45 mins. Sprinkle marshmallows 
on top of warm cake; cover with your favorite 
chocolate frosting. Yield: 1 cake. 



-59- 



MISSISSIPPI FUDGE CAKE Mrs. Ted Goina 

(Frances) 
2 sticks margarine 
1/3 c. cocoa 
4 eggs 

1-1/2 c. flour 
2 c. sugar 
Dash salt 
Chopped nuts 

Melt margarine with cocoa. Beat eggs and add 
cooled cocoa mixture, add flour, sugar, salt, and 
nuts. Bake in 9xl4-inch greased, floured pan at 
350° for 30 mine. Spread over cake while hot: 
1 bag miniature marshmallows. Mix on low heat and 
pour over top: 1 box powdered sugar 

1/3 c. cocoa 

1/2 stick margarine 

1/2 c. milk 



QUEEN ELIZABETH CAKE Mrs. David Blackwelder 

(Monty) 
1 c. sugar 

1/4 c. butter or margarine 
1 egg 

1 c. chopped dates 
1/2 c. nuts 
1-1/2 c. flour 
1 tsp. vanilla 

Chop dates and pour 1 c. boiling water with 1 tsp. 
soda over dates and let stand while creaming sugar, 
butter and eggs. Add all ingredients to mixture. 
Bake in 9x12" pan for 35 mins. at 350°. 

Icing: 2 tbsp. butter, 5 tbsp. cream, 5 tbsp. 
brown sugar. Mix together and cook (boil) for 
3 mins. Pour over cake. 



-60- 



FRESH APPLE CAKE Mrs. Larry Cline 

(Paye) 
1-1/3 c. salad oil 
2c. sugar 
2 eggs 
1 tsp. salt 

1 tsp. soda 

2 tsp. baking powder 
2-1/2 c. flour 

1 c. chopped pecans 

3c. chopped raw apples (3 apples) 

1 tsp. vanilla 

Chop apples and set aside. Mix oil, sugar and 
eggs. Beat until creamy. Stir dry ingredients. 
Add small amount at a time. Fold in apples and 
nuts last. (This is a very stiff dough.) Bake 
in loaf pan (large) at 350° until done, about 45 
mills. 



CHOCOLATE POUND CAKE Mrs. Frank Hutchinson 

(Ruth) 

2 sticks margarine or butter 
1/2 c. shortening 

3c. sugar 
1/2 c. cocoa 

3 c. flour 

1 tsp. baking powder 

1 c. sweet milk 

Pinch of salt (about 1/4 tsp.) 

5 eggs 

1 tsp. vanilla 

Cream butter and shortening; add sugar and cream 
until light and fluffy. Add eggs 9 one at a time, 
mixing well after each addition. Add vanilla and 
salt. Sift together flour, baking powder and cocoa. 
Add alternately with milk, blend thoroughly. Turn 
into well-greased and floured loaf pan. Bake in 
325° oven for 1 hour and 10 rains, or until tests 
done. Cool in pan 10 mins. and remove from pan. 



-61- 



PRUNE COFFEE CAKE Mrs. J. C. Herring 

(Mildred) 
2 c. self-rising flour 
2c. sugar 

2 tsp. allspice 
1 tsp. cinnamon 
1 tsp. nutmeg 

3 eggs 

1 c. salad oil 

1 jar junior baby food prunes 

1 c. chopped nuts 

Combine dry ingredients. Cream sugar, add eggs, 
oil. Then dry mixture and nuts and prunes. Pour 
in greased and floured pan. Bake at 350° for 45 
mlns. to 1 hour in 9x13" oblong pan. 



ROCK MOUNTAIN CAKE 


Mrs. James Wilhoit 




(Irene) 


1/2 c. butter 




1/2 c. Crisco 




2 c. sugar 




3 eggs 




3 c. flour 




1 tsp* soda 




3 tbsp. cocoa 




1/2 c. warm water 




1 c. buttermilk 




1 tsp. vanilla 





Dissolve cocoa in warm water. Cream shortening 
and sugar, add eggs and beat. Add cocoa mixture, 
add dry ingredients, add buttermilk and vanilla. 
Grease and flour 3 9" pans and bake at 350° for 
25-30 mins. When cool, frost. 

Frosting: 1 c. butter (2 sticks); 2 c. sugar; 
lc, Pet Milk; 1 tsp. vanilla. Combine all 
ingredients except vanilla and cook over low heat 
for 1 hour, remove from heat, add vanilla and 
beat till thick. 



-62- 



CHERRY NUT CAKE Mrs. James Wilhoit 

(Irene) 

1 can cherry pie filling 

2 c. plain flour 
1 c. sugar 
1-1/2 tsp. soda 

1 tsp. salt 

2 eggs 
2/3 c. oil 

2 tsp. vanilla 

1/2 c. walnuts , chopped 

Put in mixing bowl and mix well and put in a 
2x9x14" pan and bake at 350 for 35-40 mins. While 
cake is still warm, add the topping. 

Topping: 1 c. sugar; 1/2 c. sour cream; 1/2 tap. 
soda. Bring to a boil and boil 3 mins. and pour on 
cake. When cold, cut in squares. 



STRAWBERRY POUND CAKE Mrs. Troy Miller 

(Dianne) 
1 pkg. white cake mix 
1 pkg. strawberry jello 

3 tbsp. flour 

*1 c. drained strawberries 
1 c. oil 

4 eggs 

Mix dry ingredients together. Add all other 
ingredients and mix well. Pour into well greased 
and floured tube pan and bake at 325° for 1 hour 
or until done. 

♦For a more moist cake, do not drain berries and 
bake about 15 mins. longer. 



-63- 



SUN-DROP CAKE 


Mrs. James Wilhoit 




(Irene) 


5 eggs 




3c. sugar 




3 c. flour 




2 sticks margarine 




1/2 c. Crisco 




1 tap. vanilla flavoring 




1 tap. lemon flavoring 




1 6-oz. Sun- Drop 





Cream sugar, margarine and Crisco. Add flour and 
eggs, beat until blended. Add flavoring, add Sun- 
Drop last. Bake in tube pan at 325° for 1 hour and 
15 mins. 

Glaze: 2c, confectioners sugar; 2-oz. Sun-Drop; 
2 tbsp. margarine. Mix veil and put on cake 
while cake is still warm. 



FUDGE SAUCE or FROSTING Mrs. Lewis Cress 

(Jane) 

This is simply lucious! Serve warm on ice cream or 
cake. You can store any leftover in the refrigera- 
tor, rewarm it for later use. Makes about 3 cups. 

5 squares unsweetened chocolate (1-oz. ea.) 

1/2 c. margarine or butter 

3c. unsifted confectioners sugar 

1 14-1 /2-oz. can evaporated milk 

1 tsp. vanilla 

Melt chocolate and butter - watch out for scorching. 
Mix in sugar alternately with the milk. Bring to 
a boil over medium heat, stirring constantly. Cook 
and stir for about 8 mins., or until thick and 
creamy. Take from heat and stir in vanilla. 
Frosting; Cool two cups of the sauce to room 
temperature* Blend in 2 more cups confectioners 
sugar. This is enough to frost two layers. To 
really be lavish, use all three cups of sauce with 
additional sugar and frost - WOW! 



-64- 



ANGEL FOOD CAKE Mrs. Br ice Bost 

(Jane) 
12 egg whites 
1 c. plain flour 
1-1/2 c. sugar 
3/4 tsp. cream of tartar 
1/2 tsp. salt 
1 tsp* vanilla 

Sift together several times 1 c. flour and 1/2 c. 
sugar in a bowl. Sift 1 c. sugar in another bowl. 
Add salt to egg whites and start beating, then 
add cream of tartar and finish beating. Stir in 
sugar, then flour and vanilla. Bake in an ungr eased 
tube pan for 1 hour and ten mins. at 350°. Let 
cool for a while before removing from pan. 



ANGEL FOOD PARTY CAKE Mrs. Thomas Krimminger 

(Tee) 
1/2 c. milk 
2 beaten egg yolks 
1/2 c. sugar 
1 box lime jello (prepare as on box and let start 

to congeal) 
1 pt. whipping cream or 1 container Cool-Whip 
1 #303 can crushed pineapple with juice 
1 large pkg. cream cheese 
Large angel food cake 

Mix well milk. eggs, cream cheese and sugar. Let 
come to boil, remove from heat. Beat well. Add 
pineapple. Let cool. Add Cool-Whip. Slice cake 
evenly in oblong pan. Add (1) cake. (2) mixture. 
Ending with gelatin mixture. Put in refrigerator. 



-65- 



FAVORITE WHITE CAKE Mrs. H. E. Cline 

(Lillian) 
Cream: 1 c. Crisco 

3c. sugar 

10 egg whites 

4c. sifted flour 
3 tap. baking powder 
1-1/3 c. milk 

Sift flour and baking powder 3 times. Add 
alternately with milk. Beat egg whites very 
stiff, but not dry. Fold into first mixture 2 tsp, 
vanilla. Bake 1 hour at 350 , then lower heat to 
300° and bake 15 mins. longer. Let cool in pan. 



NEVER FAIL POUND CAKE 


Mrs. Foy Ritchie 




(Betty) 




Mrs. Fred Misenheimer 




(Shirley) 


1 c. Crisco 


Mrs. Earl Blackwelder 


2 c. sugar 


(Pat) 


5 eggs 




3c. flour 




1 tsp. baking powder 




1 tsp. salt 




1 c. milk 




1 tsp. vanilla flavoring 




1 tsp. lemon flavoring 





Cream together Crisco and sugar. Add eggs, don't 
over beat. Mix dry ingredients together. Mix 
alternately - milk and dry ingredients. Do not 
overheat. Bake in tube pan at 350° for 1 hour. 



HINT: If you take a cake out of the oven and it 
cools too long before you dump it, put back in oven 
on low for a few minutes and it will come right 
out. 



-66- 



POUND CAKE Mrs. Herman Mlsenhelraer 

(Velma) 
1/2 c. butter 
1 c. Crisco 
3 c. flour 

1 tsp. baking powder 
Dash of salt 
Vanilla flavoring 
2c. sugar 
1 c. milk 
5 eggs 

Mix Crisco, butter and sugar. Add 1/2 c. milk. 
Then alternately add flour and eggs. Then flavor- 
ing. Add the other 1/2 c. milk with baking powder 
and salt. Bake at 325° for 1 hour and 15 mins. 
Use lemon flavoring, if you like, or lemon and 
vanilla together. 



EASY POUND CAKE 

2 c. sifted flour 
1 c. Crisco 


Mrs. Lex 
(Pansy) 


Culp 


2c. sugar 
6 eggs 

1/4 tsp. salt 
1 tsp. vanilla 









Put all ingredients in one bowl and mix well with 
spatula. Then beat 8 mlns. at high speed. Bake 
in tube pan for 1 hour at 350° . 



HINT: Do not over beat after adding baking powder 
the beating action will kill its power. 



-67- 



POUND CAKE Mrs. James Lents 

(Frances Ann) 
3 sticks margarine 
3c. sugar 
6 eggs 

1 c. milk 
3-1/2 c. flour 

2 tsp. flavoring, your own choice 
1/2 tsp. baking powder 

Cream margarine and sugar together well. Then add 
eggs, two at a time and beat at least 2 mins. and 
continue until eggs are all added. Then add flour 
alternately with milk. Bake at 325° for about 
1-1/2 hrs. To make a chocolate cake, just substi- 
tute 1/2 c. cocoa for 1/2 c. of flour. 



PLAIN CAKE 


Mrs. We Ike r Cline 




(Bernice) 


3 c. flour 




2-1/2 c. sugar 




3 sticks margarine 




6 eggs 




1 c. buttermilk 




3 flavors: vanilla, butter, 


coconut 


1 tsp. baking powder 




Pinch of salt 





Glaze: 1/2 box powdered sugar 

1/2 stick margarine 

3 tsp. milk 

3 flavors: vanilla, butter, coconut 
Put on cake while hot. 



HINT: When using a ham can or any such item to 
bake a special cake, wrap can in heavy duty foil 
to keep cake from drying out before it is done. 



-68- 



POUND CAKE or LAYERS FOR CARAMEL CAKE 

Mrs. Frank Moose 
(Blanche) 

2 c. sugar, white 
5 eggs, separated 

3 c. floor, sifted 

2 tsp. baking powder 
1 c. Spry or Crlsco 

1 c. sweet milk 

2 tsp. vanilla 

Separate eggs and beat whites; cream together 
shortening, sugar and add eggs, cream. Add flour 
and milk and vanilla. Makes 1 1-lb. cake or 
5-9 M layers. 

Fillings 1 bag light brown sugar; 1 c. white 
sugar; 1-1/8 c. sweet milk; 2 tbsp. shortening; 
2 tbsp. butter or margarine; 2 tsp. vanilla. 
Combine and place over heat, stirring, until it 
begins to boil, wipe granules off top of pan, lower 
heat and cook without stirring until small amount 
forms soft ball in water. Remove from heat and 
add vanilla, and let cool without stirring until 
cool (or you can hold hand on bottom of pan). 
Beat well, if it starts to harden too fast, add 
milk. Enough for 5 layers. 



POUND CAKE Mrs. Sam Hudson 

(Ola) 
1-1/2 c. Crisco 
3c. sugar 

5 eggs, add one at a time 
3c. flour 
1/2 tsp. salt 
1 c. milk 
1 tsp. vanilla 
1 tsp. lemon 

Cream Crlsco and sugar, add eggs one at a time, 
beat well after each addition. Add flour and salt 
with milk alternately, beginning and ending with 
flour. Beat well after each addition. Add flavor- 
ing and bake for 1-1/2 hrs. at 325°, or until cake 
tests done. 



POUND CAKE Mrs. Leon Ens ley 

(Ann) 
1-1/2 c. shortening (Crlsco) or part butter end 

Crlsco 
3c. sugar 

3-1/2 c. flour (sift 3 times, measure after sifting) 
6 eggs 

1 c. sweet milk 
1 tsp. lemon flavoring 
1 tsp. salt (sift with flour) 

Put all ingredients in bowl and mix approximately 
10 to 12 mine., or until batter begins to look 
light. Grease pan well with melted butter and 
flour. Bake at 250° for 30 mins., then turn to 300 
for one hour or until done. It takes 1-1/2 hrs 
to be sure this cake is done. When cake is done, 
turn out, leave pan over cake for at least an hour 
or until cold. 



HOLIDAY POUND CAKE 

3c. sugar 

1/2 lb. margarine or 

Crisco 
6 eggs 

1 c. sour cream 
3c. flour 
1/2 tsp. salt 
1/4 tsp. soda 
1/2 c. Apricot Brandy 
1/2 tsp. rum flavoring 
1 tsp. orange flavoring 
1/4 tsp. almond flavoring 
1 tsp. vanilla flavoring 
1/2 tsp. lemon flavoring 



Mrs. Glenn Pen Inge r 

(Annie) 

Mrs. Voodrow Krimminger 

(Julia) 



Beat eggs and whites separately. 
1 hour. 



Bake at 325° for 



-70- 



POUND CAKE Mrs. Kenneth Sherwood 

(Mildred) 

2 sticks margarine (very soft) 
1/2 c. Spry 

3 c. sugar 
5 eggs 

3-1/3 c. Swans down Cake flour 
1/2 tsp. baking powder 
1/2 tsp. salt 

1 tsp. lemon flavoring 

2 tap. vanilla flavoring 
1 c. milk 

Cream butter, sugar and shortening well. Add one 
egg at a time and approximately 3 tbsp. flour and 
a little milk beating constantly until eggs, 
flour and milk are all used, leaving a little 
flour to be added after adding flavoring. Now 
add flavoring and then last dab of flour. Grease 
pan and flour it good* Bake at 350° for one hour. 
Better check at about 50 mins. (we use a broom 
straw). Tour oven may be hotter than ours, or 
cooler. Baking time could vary a few minutes. 
(We put margarine out in a saucer usually the 
night before so it will be soft.) 

Filling: 1/2 stick margarine, 4 tbsp. melted. 
Add little confectioners sugar and small can of 
milk, beating constantly until you have enough to 
cover cake (this usually takes about a box of 
sugar). Add any coloring desired. 



HINT: Pan coating to be used for cakes or any 
time you need any type of greased and floured pan - 
1/4 c. Crisco, cream then add 1/4 c. plain flour 
plus 2 tbsp., then add 1/4 c. salad oil. This can 
be kept at room temperature for months. (A nice 
little gift at Christmas or any time you need just 
a small gift or remembrance.) 



-71- 



POUND CAKE Mr*. Horace Walker 

(Irene) 
1 c. Crisco 

1 stick butter or margarine 
2-3/4 c. sugar 
5 eggs 

1/2 tsp. salt 
1/2 tsp, baking powder 
3-1/4 c. plain flour 
1 c. milk 
3 tsp. flavoring (your choice of flavor) 

Mix as given. Add milk and flour. Begin with 
flour and end with flour. Bake at 325 s for 1 hr. 
and 15 mins. to 1 hr. and 30 mins. 

Frosting: 1 stick margarine , 1 box powdered sugar, 
1 small can of milk, 1 tsp. vanilla, lemon, almond, 
or orange flavoring. 



GLORIA* S POUND CAKE Mrs. James Lentz 

(Frances Ann) 
2 sticks butter (do not substitute) 
3c. sugar 

1/2 pt. whipping cream (do not beat) 
3c. cake flour (I have used regular flour.) 
6 eggs 

Cream butter and sugar well. Add eggs and beat 
after each, add flour and cream. Can add flavoring 
if you like. Cake has a very good flavor without. 
Bake at 325° for 1 hr. 10 mins. This is an easy 
cake and a very moist cake. 



-72- 



GOLD CAKE Mrs. Cecil Cline 

(Ruth) 
lc. sugar 

1/2 c. butter or margarine 
8 egg yolks 
1/2 c. sweet milk 
1-1/2 c. flour 
2 tsp. baking powder 

Cream together sugar and butter. Add egg yolks, 
which have been beaten well, stirring together 
thoroughly. Add milk alternately with flour, 
which has baking powder sifted into it. Stir 
thoroughly and put in tube cake pan. Bake in 
moderate oven until toothpick comes out clean. 

This recipe was a favorite of the late Mrs. J. A. 
"Mary" Cline. 



SILVER AND GOLD CAKES Mrs. H. E. Cline 

(Lillian) 
Silver: 

1/2 c. Crisco ) Cream 
2c. sugar ) 
8 egg whites, beat til stiff 
2-1/2 c. flour 
1 tsp. baking powder 
1/2 c. milk 
Vanilla 
Almond 
Dash of salt 



Cream 



Gold: 

1 c. Crisco ) 
2c. sugar ) 
8 egg yolks 

1 c. milk 
3-1/2 c. flour 

2 tsp. baking powder 
1 tsp. vanilla, lemon 
Dash of salt 

Mix as any standard cake. Bake in angel food 
pans, at 325° for 1-1/4 hrs. Both can be baked 
at same time. 

-73- 



SUN-DROP CAKE Mrs. John H. Cline 

(Myrtle) 
3c. sugar 
1/2 c. shortening 

5 eggs 

1 tsp. lemon extract 

2 sticks margarine 

3 c. plain flour 
1 tsp. vanilla 

6 oz. Sun-Drop 

Cream sugar, margarine, and shortening. Add flour, 
eggs and beat until blended. Add vanilla and lemon 
flavoring. Add Sun-Drop last. Bake in tube pan 
for 1 hr. 15 mins. at 325°. 



7-UP CAKE 




Mrs. 


Jesse 


Ritchie 








(Maggie) 




2 


sticks butter oi 


r margarine 






1/2 c. Crisco 










3 


c. sugar 










5 


eggs 










3 


c. plain sifted 


flour 








1 


tsp. vanilla 










1 


tsp. lemon 










1 


small bottle of 


7-Dp 









Cream butter, Crisco and eggs and sugar, add flour 
and 7-Up alternately, add flavoring last. Bake at 
325° for 1 hr. 10 mins. 



-74- 



HAWAIIAN WEDDING CAKE Mrs. Joe Cress 

(Geraldine) 
1 c. shortening 
2c, sugar 

1 c. milk 

2 tap. vanilla 
5 eggs 

1 can Angel Flake Coconut 
1 small can pineapple, drained 
1 lb* graham crackers, crushed 
1 c, chopped nuts 

Blend shortening, sugar and eggs. Beat until 
fluffy. Add remaining ingredients. Bake in a 
greased and floured tube pan for 55 mins. at 375°. 
Remove from pan and cool and frost with this 
icing: 

Hawaiian Cream Frosting: 1/2 pt. whipping cream, 
whipped; 1 small can crushed pineapple, drained; 
1/2 c. chopped nuts; 1 small bottle maraschino 
cherries, chopped and drained. Mix all ingredients 
together and frost cake. 



1-2-3-4 CAKE 


Mrs . Sam Hudson 




(Ola) 


1 c. butter 




2c. sugar 




3c. flour 




4 eggs 




1 c. sweet milk 




2 tsp. baking powder 




Vanilla flavoring 




Pinch of salt 





Cream butter and sugar together, add well beaten 
egg yolks. Sift flour, baking powder and salt 
together. Add one cup of flour to the batter and 
mix well. Add the milk. Then the rest of the 
flour mixture and mix well. Lastly, fold in the 
well beaten egg whites. Bake in a greased and 
floured tube pan for 1-1/2 hrs. at 350° • 



-75- 



5-FLAVORING POUND CAKE Mrs. Frank Moose 

(Blanche) 
1 stick margarine 
1 c. Crisco 
3c. sugar 
5 eggs 

3c. plain flour 
1/2 tsp. baking powder 
1/4 tap. salt 
1 c. sweet milk 
1 tsp. vanilla flavoring 
1 tsp. lemon flavoring 
1 tsp. almond flavoring 
1 tsp. orange flavoring 

Sift flour, salt and baking powder together. 
Cream margarine, Crisco and sugar well, add eggs, 
one at a time, gradually add milk and flour. 
Then flavorings. Bake in large loaf pan for 
1 hr. 15 mins. at 350°. 



5-FLAV0R CAKE Mrs. Kenneth Sherwood 

(Mildred) 
2 sticks butter or margarine 
1/2 c. vegetable shortening 
3c. sugar 
5 eggs, well-beaten 
3c. all-purpose flour or cake flour 
1/2 tsp. baking powder 
1 c. milk 

1 tsp. coconut extract 
1 tsp. rum extract 
1 tsp. butter extract 
1 tsp. lemon extract 
1 tsp. vanilla extract 
Glaze 

Cream butter, shortening and sugar until light and 
fluffy. Add eggs, which have been beaten until 
lemon colored. Combine flour and baking powder and 
add to creamed mixture alternately with milk. Stir 
in flavorings. Spoon mixture into greased 10" tube 
pan and bake at 325° for about 1-1/2 hrs., or until 
done. Add glaze, if desired or cool in pan about 
10 mins. before turning out on rack to cool. 
— --£- 



GLAZE FOR 5-FLAVOR CAKE Mrs. Kenneth Sherwood 

(Mildred) 
1/2 c. sugar 
1/4 c. water 

1/2 tap. each coconut extract, rum, butter, lemon, 
vanilla and almond. 

Combine ingredients in heavy saucepan. Bring to 
boil and stir until sugar is melted; then pour 
over hot cake in pan. Let set in pan until cake 
is cool. 



SOLID COCONUT CAKE 


Mrs. Cecil Cline 




(Ruth) 


1 good-sized fresh coconut 




1 c. butter 




3c. sugar 




1 c. milk 




4-1/2 c. flour 




4 eggs 




1 tsp. baking powder 





Cream butter, sugar, add eggs, one at a time, 
beating well. Add flour and baking powder and 
milk slowly. Beating well, last add the whole 
coconut, finely grated. Bake in well-greased 
tube cake pan at 350° for 1-1/2 hrs. or until 
toothpick comes out clean. 

This recipe is over 100 years old and was given 
to me by my mother, the late Mrs. J* A. "Mary" 
Cline. 



-77- 



CHERRY POUND CAKE Mrs. J* Paul Cllne 

(Bessie) 

Mrs* Earl Blackwelder 

(Pet) 
1-1/2 c. shortening (or 1 c. shortening end 1 

stick merger ine) 
3c* sugar 

1/2 tap. almond flavoring 
3-3/4 c* sifted all-purpose flour 
1/2 of 10-oz. jer of maraschino cherries , chopped 
6 eggs 

1/2 tsp* reni lie flevorlng 
3/4 c. milk 

Cream together shortening end sugar, edd eggs* one 
at e time* Add vanilla end almond flavorings. 
Add flour to creamed mixture alternately with milk* 
beating well ef ter each addition* Pour into greesed 
end floured tube pan* Do not preheet oven* Bake 
in ges oven et 275 for 2 hrs*, 350° for 2 hrs* in 
electric oven* 

Cherry Icing: 

3 oz* cream cheese 

2c* confectioners sugar 

1/2 jer cherries, chopped 

1 tsp* vanilla or almond flavoring 

1/2 stick margarine 

1/2 c. coconut 

1/2 c. chopped nuts 

Cream together cream cheese, margarine end sugar* 
Add coconut, cherries, nuts, end flevorlng* 
Spreed on cake while warm* 



-78- 



RED VELVET POUND CAKE Mrs. Buck Waddell 

(Margie) 
5 eggs 

1-1/2 c. Crisco 

3 c. plain flour (sifted twice) 
3c. sugar 
1/2 tsp. salt 

1 bottle red cake coloring 
1 tsp. mello-fruity flavoring or 1/4 tsp. of 4 

flavorings 
1 c. milk 

Cream eggs, Crisco, sugar. Add flavoring and 
coloring. Add salt to flour. Alternately add 
milk and flour. 

Red Velvet Frosting: 

Step 1 - Take 2 tbsp. cornstarch and 1 c. water. 

Cook until thick. Cool and add to Step 2. Beat 

til like whipped cream. 

Step 2 - Cream 1/2 lb. butter. Add 1 tsp. vanilla 

and 1 c. sugar. Mix until real fluffy. Add to 

Step 1. 



CLAREMONT RED VELVET POUND CAKE 

Miss Anne Cline 
3 c. sugar 
1-1/2 c. Crisco 
7 eggs 

1/4 tsp. salt 
3c. plain flour 
2 tsp. vanilla 
1 oz. bottle red coloring 
1 c. milk 

Mix Crisco and sugar. Add 1 egg at a time. Add 
flour and milk alternately. Bake 1-1/2 hrs. at 
325°. Let stand in pan 10 mins. 

Icing: 1 lb. powdered sugar, 3 oz. cream cheese, 
1 stick butter, 3 tbsp. milk. 



-79- 



RED VELVET POUND CAKE Mrs. Gerald Cline 

(Brenda) 
1/2 c. Crisco 
2 8 ticks margarine 
3c, sugar 
5 eggs 
1 c. milk 
1 tsp. vanilla 
3c* cake flour 
1/4 tsp. baking powder 
Pinch of salt 
1/2 oz. red food coloring 

Cream Crisco, margarine and sugar. Add eggs, one 
at a time. Add vanilla and red color. Sift flour, 
baking powder and salt. Add alternately with milk. 
Beat until smooth. Bake in tube pan at 325° for 
approximately 1-1/2 hrs. 

Icing: 1 8-oz. pkg. cream cheese, 1 box 
confectioners sugar. Blend softened cream cheese 
and add confectioners sugar. Spread on cooled cake. 



BUTTERMILK POUND CAKE Mrs. B. G. Moore 

(Esther) 
1 c. butter 
2-2/3 c. sugar 
4 large eggs 
3c. flour 

1/4 tsp. baking powder 
1/4 tsp. soda 
1/4 tsp. salt 
lei buttermilk 
Flavoring to taste 

Cream butter and sugar. Add eggs, one at a time. 
Add flavoring. Then add dry ingredients (which 
have been sifted together) and buttermilk a 1 tenia • 
tely. Pour in tube pan. Bake at 350° for 1 hr. 



-80- 



BUTTERMILK CAKE Mrs. H. E. Cllne 

(Lillian) 
3c. sugar 
1 c. Crlsco 
1 c. eggs (4 or 5) 
1 c. buttermilk 
1-1/2 tsp. soda 
1/2 tsp. salt 
3 c. flour 

1 tsp. butter flavoring 
1 tsp. each lemon and vanilla 

Cream sugar and Crlsco. Add eggs, milk and dry 
Ingredients, and flavoring. Mix well, but do not 
overbeat. Grease bottom of angel food pan, pour 
In, bake at 325° for 1-1/2 hrs. Freezes well. 



PUMPKIN CAKE 




Mrs. 


George 


Suther 






(Frances) 






4 eggs 












2c. cooked pumpkin 












2c. plain flour 












2c. sugar 












1 c. Wesson Oil 












2 tsp. cinnamon 












2 tsp. soda 












1/2 tsp. salt 












Combine eggs, sugar, 


Wesi 


son Oil. 


Then add 


flour, 


cinnamon, soda, salt 
pan at 350 for 1 hr, 


and 


pumpkin, 


Bake 


In 


tube 


> 30 mlns. 









-81- 



PUMPKIN CAKE Mrs. Sam Hudson 

(Ola) 

1 c. Wesson Oil 

2 c. sugar 
4 eggs 

2c. cooked pumpkin 

2c. flour 

2 tsp. baking powder 

2 tsp. soda 

1/2 tsp. salt 

1 tsp. vanilla 

1 tsp. cinnamon 

1/2 tsp. allspice 

Mix oil, sugar and eggs together, then add pump- 
kin. Sift dry ingredients together and add to 
first mixture. Add vanilla. Bake at 350° for 
50-60 mins. 

Icing: 1 stick margarine, 2 3-oz. cream cheese, 
1 box confectioners sugar, 1 tap. vanilla. 
Cream butter and cream cheese together. Add 
sugar, then vanilla. Let cake cool before icing. 



PUMPKIN CAKE Mrs. Frank Hutchinson 

(Ruth) 
2-1/2 c. sugar 
1-1/4 c. salad oil 
4 eggs 

2c. pumpkin 
1 tsp. cinnamon 
1 tsp. allspice 
1 tsp. baking powder 
1/2 tsp. salt 
2c. self-rising flour 
1 tsp. vanilla 
1 c. chopped nuts, optional 

Beat sugar and salad oil. Add eggs, one at a time, 
beating well after each. Add pumpkin. Mix together 
spices, baking powder and salt. Add to batter with 
flour. Mix well. Add vanilla and nuts. Bake 1 hr. 
at 350° or until done in 10" pan. Allow cake to 
cool a few minutes and turn out of pan. Butter Sauce 
Topping may be used to cover cake. 

-82- 



BUTTER SAUCE FROSTING FOR PUMPKIN CAKE 

Mrs. Frank Hutchinson 
(Ruth) 
1/3 c. sugar, 1 tbsp. cornstarch, 1/4 c. buttermilk, 
1/4 c. margarine, 1 tsp. vanilla. Combine ingredi- 
ents in saucepan. Bring to a boil and boil for 1 
rain., stirring constantly. Cool a little and brush 
cake with a pastry brush using the sauce to cover 
cake. 



BLACK FRUIT CAKE Mrs. Otis Boger 

(Pauline) 
1 c. butter 
2c. sugar 

1 c. molasses or fruit juice 
1-3/4 c. sour milk with 

1 heaping tsp. soda 
6 eggs 
5c. flour 
1 lb. currents 
1 lb. raisins 
1/4 lb. citron 
2c. nuts 

May add more fruits and preserves, peaches or 
pears or figs. Can add figs or dates. 

1 tsp. each of cloves, cinnamon and nutmeg 

This cake recipe is over 100 years old. It was 
one of my Grandmother Whitley's recipes. It has 
been passed down through 4 generations. I remember 
it with black walnuts because that is what they 
had back then. 



-83- 



FRUIT CAKE Mrs. Jim Blackwelder 

(Elena) 
1/2 lb. candled cherries 
1/2 lb. candled pineapple 
1 lb. pitted dates 
1 lb. flake coconut 

1 lb. nuts 

2 cans sweetened condensed milk 

Mix chopped cherries, pineapple, dates and nut 
meats. Mix all well, then add coconut, mix again, 
then add milk and mix until milk is all gone. 
Pack in greased stemmed cake pan. Bake at 275 for 
2 hrs. 



BEST FRUIT CAKE Mrs. Glenn Petrea 

(Lucille) 
1 c. butter 
1 tsp. baking powder 
1 c. sugar 
1 tsp. salt 
2-1/2 c. flour 
1 tsp. cinnamon 

1 tsp. each nutmeg, allspice, cloves 
3/4 c. orange juice 
1 pkg. dates 
1/2 lb. English walnuts 
1/2 lb. pecans 
1/2 lb. candied cherries 
1/2 lb. candied pineapple 
1/4 lb. citron 

1/4 lb. orange and 1/4 lb. lemon peel 
1 lb. raisins 
1 small glass of jelly 
5 eggs 

Dredge fruits with 1/2 c. flour. Cream butter, 
sugar and eggs, mix well. Add dry ingredients 
with orange juice and jelly. Mix in fruit. 
Bake 4 hrs. at 325° (or steam 2 hrs. and bake 2 
hrs. for a more moist cake). 



-84- 



BROWN SUGAR POUND CAKE Mrs. H. E. Cline 

(Lillian) 
Sift together: 
1/2 tsp. salt 
3c. flour 
1/2 tsp. baking powder 

Cream: 

3 sticks margarine 

1 lb. brown sugar 

5 eggs, add 1 at a time and beat well 

1 c. milk 

1 tsp. vanilla 

Add dry ingredients alternately with milk. Bake 
in greased and floured tube pan for 1-1/2 hrs. 
at 325°. 



PINEAPPLE POUND CAKE Mrs. Vyron Petrea 

(Hattie) 
1 c. Crisco 
1 stick margarine 
2-3/4 c. sugar 
5 large eggs 
1 tsp. baking powder 
3 c. sifted flour 
1 tsp. vanilla 
1 tsp. lemon flavoring 
1/4 c. milk 
3/4 c. undrained crushed pineapple 

Cream shortening, butter and sugar well. Add 
eggs. Sift flour with baking powder, add to 
creamed mixture alternately with milk. Add 
vanilla and crushed pineapple and juice. Blend 
in. Pour batter into well greased 10" tube pan, 
Bake 1-1/4 hrs. at 350°. 



-85- 



APRICOT BRANDY POUND CAKE Mrs. Leroy Cline 

(Romania) 

2 sticks margarine 

3 c. flour 
3c. sugar 
6 eggs 

1/2 tsp. salt 
1/4 tsp. soda 
1 c. sour cream 
1/2 tsp. lemon extract 
1 tsp. orange extract 
1/4 tsp. almond extract 
1/2 tsp. rum extract 
1 tsp. vanilla extract 
1/2 c. apricot brandy 

Cream margarine and sugar. Add eggs, one at a 
time. Sift dry ingredients and add to creamed 
mixture. Combine sour cream with extracts and 
brandy, add to batter. Mix well. Bake in well 
greased and floured tube or Bundt pan at 325° for 
70 mins. Let cool for 10-15 mins. before removing 
from pan. 



ORANGE POUND CAKE Mrs. Gene Miller 

(Brenda) 

1 c. milk 

2 sticks butter 
1/2 c. Crisco 
3c. sugar 
3-1/4 c. flour 
5 eggs 

1/2 tsp. salt 

1 tsp. vanilla 

1 tsp. grated orange rind 

1/2 tsp. baking powder 

Cream shortening and sugar, add eggs, one at a time. 
Add milk and flour alternately. Add remaining ingre- 
dients. Bake in tube pan at 315° for 1 hr. 15 mins. 
Remove from pan and while cake is still warm, brush 
on cake a mixture of: 1-1/2 c. powdered sugar, 
Juice and grated rind of 1 lemon, 1/4 c. fresh 
orange juice. 



-86- 



ORANGE NUT CAKE Mrs. 0. D. Helms 

(Gladys) 
2 sticks butter 
2 c. sugar 
4 eggs 

3-1/2 c. flour 
1/2 c. buttermilk 
1 tsp. soda, dissolved in milk 
1 lb. candy orange slices, diced 
1 c. chopped pecans 
1 8-oz. pkg. dates, diced 
1 can flaked coconut 

Cream sugar and butter, add eggs, one at a time. 
Beat in flour and milk. Add remaining ingredients. 
Bake in tube pan for 3-1/2 hrs. at 250°. Remove 
from oven, let cool slightly and pour mixture of 
1 c. orange juice and 2c. powdered sugar over 
cake, while still in pan. Let stand overnight 
before removing from pan. 



APPLE DAPPLE CAKE Mrs. George Suther 

(Frances) 



1 


c. 


Wesson Oil 


2 


c. 


sugar 


3 


eggs 


1 


tsp. vanilla 


3 


c. 


plain flour 


1 


tsp. salt 


1 


tsp. soda 


3 


c. 


diced apples 


1 


c. 


raisins 


1 


c. 


nuts 


1 


c. 


coconut 



Mix sugar and oil, then add eggs. Mix together 
flour, salt, soda and add to sugar mixture. Add 
apples, raisins, nuts and coconut and vanilla. 
Bake at 375° for 1 ht. 15 mins. in tube pan. 
Glaze: 1 c. brown sugar, 1 tbsp. butter, 1 tbsp, 
milk. Pour over cake while warm. 



-87- 



APPLE NUT CAKE Mrs. Marvin Bost 

(Jane) 
1-1/2 c. cooking oil 
3 eggs 
2 c. sugar 

2 tsp. vanilla 

3 c. diced raw apples 
3 c. flour 

1 tsp* salt 

1 c. chopped nuts 

1 tsp. soda 

Cream the above and bake for 1 hr. in 350° oven. 

Topping: 1 stick butter or margarine, 1/4 c. 
milk, 1 c. brown sugar. Cook 2-1/2 rains. , pour 
over cake when done. 



125-YEAR OLD BLACK WALNUT POUND CAKE 

Mrs. Robert Blackwelder 

(Cindy) 
1/2 lb. butter 
1/2 c. Crisco 
5 eggs 

3c. plain flour 
3c. sugar 
1 tsp. vanilla 
1 tsp. baking powder 
1/2 tsp. black walnut flavoring 
1 c. evaporated milk 
1 c. chopped walnuts 

Cream margarine, and shortening. Add sugar and 
beat until light and fluffy. Add eggs, one at a 
time, beating well. Add flavoring and beat well. 
Mix 1/4 c. of flour and nuts, sift remaining flour 
with baking powder and add alternately with milk, 
starting and ending with flour. Fold in floured 
nuts. Do not beat. Bake in greased and floured 
tube pan for 1 hr. 20 mins. or until done in 
325° oven. 



-88- 



PISTACHIO CAKE Mrs. Ray Safrit 

(Phyllis) 

1 pkg # Duncan Hines White Cake Mix 

2 pkg. Pistachio Instant Pudding Mix 
Mix together and add: 

1/2 c. milk 
1/2 c. Wesson Oil 
1/2 c. water 
5 eggs 

Pour into either a Bundt or pound cake pan and 
bake for 1 hr. at 325° . Do not open oven door 
wide while baking. 

Pistachio Filling: 1 pkg. Pistachio Pudding Mix, 
1/2 c. milk. Mix together, then add 1 small 
container of cool-whip. 



BUTTERNUT POUND CAKE Mrs. John H. Cline 

(Myrtle) 
1-1/2 c. Crisco 
3-1/2 c. plain flour 
3c. sugar 
3/4 c. sweet milk 
6 eggs 

1/4 tsp. salt 
3 tbsp. butternut flavoring 

Cream Crisco and sugar, add eggs, one at a time, 
add flavoring, mix with milk and flour and milk 
alternately. Bake for approximately 1 hr. at 
325°. 

Filling: 3 oz. cream cheese 

1/2 stick margarine 

2c. powdered sugar 

1/2 c. coconut 

1/2 c. pecans 

1 tbsp. butternut flavoring 
Cream together and spread over cake. 



-89- 



CARAMEL NUT POUND CAKE Mrs. Norman Talley 

(Ruth) 
1 c. butter 
1/2 c. shortening 
1 lb. box brown sugar 
1 c. white sugar 
5 eggs 

1/2 tsp. baking powder 
1/2 tsp. salt 
3c. plain flour 
1 c. milk 
1 tbsp. vanilla 
1 c. chopped nuts 

Bake in tube pan at 325° for 1-1/2 hrs. 



DATE NUT CAKE Mrs. Webster Medlin 

(Frances ) 
6 whole eggs 
1-1/2 c. sugar 
3/4 c. Wesson Oil 
1-1/2 lb. pitted dates 
1-1/2 tsp. salt 

1-1/2 c. sifted self-rising flour 
6c. pecan halves 

Mix a small amount of flour on whole dates - put 
aside for later. Mix with spoon as making regular 
cake then add dates and nuts. Put cake in oven and 
start at 200°, and slowly work up to 300° . Bake 
in bundt pound cake pan for 2 hrs. 15 mins. Be 
sure you do not have oven too hot. This takes 
the place of a fruit cake at Christmas. 



-90- 



BLACK WALNUT CAKE Mrs. John A. Walker 

(Sarah) 
3 sticks margarine 
3 c. sugar 
6 eggs 

3 c. sifted plain flour 
1 tsp. baking powder 
1 c. sweet milk 

1/2 tsp. vanilla or 1/2 tsp. black walnut flavoring 
1 c. ground or chopped black walnuts 

Cream shortening and sugar until smooth. Add eggs, 
one at a time, beating after each. Sift flour with 
baking powder. Add alternately with milk to batter. 
Add vanilla and black walnut flavorings. Bake in 
a 12" greased and floured tube pan in a 325° oven 
for about 1-1/2 hours or until done. 

Caramel Nut Frosting: 
2c. brown sugar 
5 tbsp. cream or milk 
1/2 c. margarine 
1/2 tsp. baking powder 
1/2 tsp* vanilla 
1/2 c. black walnuts 

Combine sugar, cream and margarine. Bring mixture 
slowly to a boil and boil for 2 mins. Remove from 
heat and add baking powder, vanilla and black 
walnuts. Beat until smooth and creamy. Ice top 
and sides of cake. 



HINT: When measuring Crisco or any shortening of 
this type, place in measuring cup with water. For 
example, if you need 1/2 c. Crisco, fill cup to 1/2 
measure, then add Crisco until you have 1 c, pour 
off water and you have exactly 1/2 c. Crisco. 



-91- 



DATE NUT CAKE Mrs. Buck Waddell 

(Margie) 
6 eggs 

1 stick butter 
1-1/2 c. sugar 

2 tsp. baking powder 
1 tsp. salt 

1 tsp. vanilla 

2 tbsp. cold water 
Juice of 1 large lemon 
1-1/2 lbs. pecan meats 
1-1/2 lbs. English walnuts 
1 lb. candied pineapple 
1/2 lb. candied cherries 

1 lb. dates 
2-1/2 c. flour 

Take 1/2 c. flour and mix with fruit to keep fruit 
from sticking together. Bake at 250° for 2 hrs. 
Set pan of water in oven beside cake. 



BANANA NUT POUND CAKE Mrs. Jesse Ritchie 

(Maggie) 
1-1/2 c. salad oil 
2-1/2 c. sugar 
3 well beaten eggs 
3 c. flour 
1 tsp. soda 
3/4 tsp. salt 
1/2 c. buttermilk 
1/2 c. real ripe bananas, mashed 
1 c. pecans, chopped 
1 c. coconut 
1 tbsp. vanilla 

Cream eggs and sugar, add flour, buttermilk and 
other ingredients, alternately with oil. Bake for 
1 hr. 20 rains, at 325° . 



-92- 



BANANA POUND CAKE Mrs. Lloyd Nesbit 

(Helen) 
1 c. soft shortening (Crisco) 
1 stick margarine 
3c. sugar 

Cream together and add: 
5 eggs, mix well 
3c. plain flour 

1 tsp. baking powder 
Pinch salt 

3 ripe bananas 
3 tbsp. milk 

2 tsp. vanilla 

Mix 3 last ingredients, beat well and add to other 
mixture. Pour into greased and floured pan. Bake 
at 325° for 1 hr. 15 mins. to 1 hr. 30 mins. You 
can use either a tube or bundt pan. 

Glaze: 1/2 c. margarine or butter, 1 lb. powdered 
sugar, 1/4 c. cream or canned milk, 1 tsp. vanilla, 



BANANA CAKE Mrs. A. B. Brawley 

(Martha) 
1 c. Crisco 
4 eggs 

4 tsp. butter or sour milk 
2-1/2 c. flour 
1 tsp. soda 
2c. sugar 

4 medium mashed bananas 
1 tsp. vanilla 
1 c. chopped nuts, optional 

Sift flour and soda together. Cream sugar and 
shortening. Add eggs, one at a time. Alternate 
flour and bananas. Add vanilla, also nuts, if you 
use them. Bake in tube pan at 350° for 1 hr. 



-93- 



STRAWBERRY POUND CAKE Mrs. Bobby Helms 

(Betty) 
1 pkg. white cake mix 
1 pkg* strawberry jello 
3/4 c. Wesson Oil 
1/4 c. water 

3 tbsp. flour 

4 eggs 

3/4 c. strawberries 

Mix all ingredients together. Bake 1 hr. in loaf 
pan at 300 • 

Icing: 1 stick margarine, 1 box powdered sugar, 
1/4 c. strawberries. Melt margarine (don't cook), 
Have cake cool before icing. 



DUMP CAKE Mrs. Bruce Lipe 

(Joyce) 
1 can blueberry pie filling 
1 pkg. yellow cake mix 
1/2 c. chopped pecans 

1 can crushed pineapple, undrained 

2 sticks margarine, melted 

In large oblong baking pan or dish, place pie 
filling, then cover this with dry cake mix. 
Sprinkle with melted margarine and top with pecans. 
Bake in 350° oven for 1 hr. 



HINT: Do not beat cakes on hi speed on mixer - 
this adds air and therefore holds form in batter. 



-94- 



FRUIT COCKTAIL CAKE Mrs. John D. Suther 

(Gladys) 
2 eggs 

1-1/2 c. sugar 
2c, flour 
1/2 tsp. salt 
2 tsp* soda 

1 #303 can fruit cocktail (2 cups) 
Brown Sugar 
1/4 c. pecans, chopped 

Beat eggs until light, add sugar. Sift dry 
ingredients together. Add fruit to mixture. 
Begin and end with dry ingredients. Blend thorough* 
ly. Bake in an oblong dish. Sprinkle top with 
brown sugar and pecans. Bake at 350° for 30 rains. 

Topping: 3/4 c. sugar; 1/2 to 3/4 c. milk; 1/2 c. 
pecans; 1/2 stick margarine; 1 tsp. vanilla; 1 c. 
coconut. Combine ingredients and boil until thick. 
Spread on cake. 



CRANBERRY SWIRL COFFEE CAKE Mrs. Louis Suther 

(Madelyn) 
1 stick margarine 

1 c. sugar 

2 eggs 
2c. flour 

1 tsp. baking powder 

1 tsp. baking soda 

1/2 tsp. salt 

1/2 pt. sour cream 

1 tsp. vanilla 

1 7-oz. can whole cranberry sauce 

1/2 c. crushed nuts 

Cream margarine, add sugar gradually. Add eggs, 
one at a time. (Use mixer on med. speed.) Add dry 
ingredients, alternately with sour cream (end with 
dry ingredients). Add vanilla. Grease 8" tube pan. 
put in layer of batter, swirl some cranberry sauce 
around. Add another layer and repeat. Sprinkle 
with nuts. Bake at 350° for 55 mins. Cool. 
Add topping. 

-95- 



TOPPING FOR CRANBERRY SWIRL COFFEE CAKE 

Mrs. Louis Suther 
(Madelyn) 
3/4 c. confectioners sugar, 1/2 tsp. vanilla, 
1 tsp* warm water. Mix and spread over top of 
cake after it has been removed from pan. Let 
run down sides. 



ORANGE SLICE CAKE Mrs. David Blackwelder 

(Monty) 
1 c. butter (oleo) 
4 eggs 
2c. sugar 
3-1/2 c. flour 
1/2 c. buttermilk 
1 tsp. soda 

1 box dates, cut fine 

2 c. nuts, chopped fine 

2 tbsp. grated orange peel 
1 can angel flake coconut 

1 lb. orange slice candy, cut fine 

Cream butter and sugar. Add eggs, one at a time. 
Roll dates, nuts, and candy in 1/2 c. flour. Sift 
soda into remaining flour and add alternately 
with milk. Add coconut, nuts, dates, orange peel 
and orange slices. Bake 2-1/2 hrs. at 250° in 
a tube or bundt pan. 

Topping: 2c. powdered sugar, 1 c. orange juice, 

2 tbsp. grated orange peel. Mix and pour over 
cake while hot. Do not cook topping. 



-96- 



SPICY ORANGE BABA Mrs. Louis Suther 

(Madelyn) 
2 eggs 
2 c. water 

2 pkg. date bread mix 
1/2 c. light raisins 
1/2 c. chopped walnuts 

Orange Sauce: 3/4 c. sugar 

1 tbsp. cornstarch 

1 tbsp. grated orange peel 
1/2 c. orange juice 

1/2 c. water 

2 tbsp. lemon juice 
1/4 c. butter 

Set oven at 350° and use 10" Bundt or tube cake 
pan. Grease and flour pan. In large mixing bowl, 
combine first five ingredients. Stir until well 
mixed. Pour into prepared pan. Bake at 350° for 
50-60 mins., until toothpick inserted in center 
comes out clean. Meanwhile, prepare Sauce. In 
large saucepan, combine first five ingredients. 
Bring to a boil; simmer one min. Stir in lemon 
juice and butter. Cool cake in pan 15 mins.. 
remove from pan. With fork, poke holes into top 
of cake. Spoon about half the Sauce over cake. 
Serve with remaining Sauce. 



HINT: A broiled cake frosting takes no time at 
all. Just mix brown sugar with a little cream and 
a lot of shredded coconut and spread over the 
surface of a baked cake, while the cake is still 
in the pan. Broil about 5 inches from the heat 
for a couple of minutes, or until lightly browned 
and bubbly. 



-97- 



PLUM CAKE Mrs. David Blackwelder 

(Monty) 

2 c. sugar 

1 c. Wesson Oil 

3 eggs 

2 small jars plum baby food 
1/2 c. coconut 

1/2 tsp, cloves 

1 tsp* cinnamon 

2 tsp. vanilla 

2 c. self-rising flour 
1/2 c. nuts 

Mix first 4 ingredients well. Add remaining 
ingredients, mixing thoroughly. Bake in greased 
and floured tube pan (Bundt) for 1 hr. at 325°. 

Glaze: Stir together 1 c. confectioners sugar and 
juice of 1 lemon. Pour over cake while hot. 



COLD OVEN POUND CAKE Mrs. H. E. Cline 

(Lillian) 
3c. sugar 
3c. flour 
1 c. Crisco 
1 tsp. baking powder 
1 tsp. vanilla 
6 eggs 
1 c. milk 

Cream sugar and Crisco. add eggs, one at a time, 
beating well after each. Add flour, sifted with 
baking powder, alternately with milk. Bake in 
greased tube pan at 350° for 1-1/2 hr. Place in 
cold oven. 



-98- 



PLAIN COLD OVEN CAKE Mrs. George Troutman 

(Mary Alice) 
2 sticks Whipped Miracle Margarine 
1/2 c. Crisco 
3c* sugar 
5 eggs 

1 c* sweet milk 
3c, cake flour 
1 tsp. vanilla 
1 tap. lemon 

• 

Cream margarine, sugar and Crisco* Add eggs* milk 
and flour* alternating* Add flavoring* Bake for 
1 hr* 15 mins* at 350°* (Use cold oven.) 



COLD OVEN POUND CAKE Mrs* Gene Moose 

(Gaynelle) 
1 c. margarine plus 4 tbsp* of Crisco 
3c* sugar 
5 eggs 

1 tbsp* vanilla 
1 tbsp* lemon flavoring 
1 c* milk 

1/2 tsp* baking powder put in with 2 extra 
tbsp* milk 

Cream shortening well* Add sugar* Cream again* 
Add eggs, one at a time* beating well after each 
one* Add flavorings* Add milk alternating with 
flour* Add your tbsp* of milk with baking powder 
as you add your milk and flour* Bake 1 hr* 15 mins, 
starting with a cold oven and bake at 325°* Have 
all ingredients at room temperature* 



-99- 



KENTUCKY POUND CAKE Mrs. Leroy Cline 

(Romania) 
Mrs. Ned Hudson 
(Dianne) 

2-1/2 c. self-rising flour 

2c* sugar 

1-1/4 c. vegetable oil 

1 c. crushed pineapple, drained 
4 egg yolks 

2 tbsp. hot water 
1-1/2 tsp. cinnamon 
1 c. chopped pecans 

4 egg whites, stiffly beaten 

Combine all ingredients except egg whites and nuts. 
Beat well. Add nuts; fold in egg whites. Pour in 
greased and floured tube pan. Bake at 325° for 
1-1/2 hrs. 

You can use either a Glaze or a Frosting on this 
cake. 

Glaze: Use pineapple juice and as much powdered 
sugar as needed to make a soft glaze. Pour over 
warm cake* Let stand 10 mins. before removing from 
pan. 

Frosting: 1 8-oz. pkg. cream cheese. 1/2 stick 
margarine. 1 box confectioners sugar. 1/4 c. 
chopped nuts. 



BROWN SUGAR ICING Mrs. Vyron Petrea 

(Hattie) 
2 egg whites 
1-1/2 c. brown sugar 
1/3 c. water 
1 tsp. vanilla 

Mix. Place over boiling water, beating until it 
holds its shape. Remove from heat. Beat until 
stiff. 



-100- 



KRAUT CAKE Mrs. Earl Blackwelder 

(Pat) 
2-1/4 c. sifted flour 
1/2 c. cocoa 
1 tsp. baking powder 
1/4 tsp. salt 
1 tsp. soda 
2/3 c. butter or oleo 
1-1/2 c. sugar 
3 eggs 

1 tsp. vanilla 
lc, water 
2/3 c. sauerkraut , drained and chopped 

Sift all dry ingredients and set aside. Cream 
butter and sugar together until light and fluffy. 
Add eggs, one at a time, beating well after each. 
Add vanilla. Add dry ingredients alternately with 
water, beating well after each addition. Stir in 
sauerkraut. Spread batter in greased 13x9x2" 
baking pan. Bake at 350° for 35 mins. Top with 
Creamy Chocolate Frosting. 

Chocolate Frosting: Melt 1 1-oz. square semi-sweet 
chocolate over hot water. Cool slightly. Combine 
chocolate with 1 3-oz. pkg. cream cheese, softened, 
1 tbsp. milk, 1 c. sifted confectioners sugar, 1/8 
tsp. salt, 1/2 tsp. vanilla. Mix until smooth and 
spread on cool Kraut Cake. 



CLEAR LEMON SAUCE Miss Thelma Walker 

3/4 c. sugar 

2c. water 

Grated rind of 2 lemons 

Dash of salt 

2 tbsp. cornstarch 

1/4 c. butter 

1/4 c. lemon juice 

Mix together sugar and cornstarch. Add water and 
cook until thick and clear. Remove from heat and 
stir in remaining ingredients. Pour over ginger- 
bread or pound cake. 



-101- 



CHOCOLATE CHIP CAKE Miss Anne Cline 

1 c. margarine 

2 c* sugar 
4 eggs 

3 c. flour 

3 tsp* baking powder 

1 tsp* soda 
2c* sour cream 

2 tsp* vanilla 

Topping: 1/2 c* sugar* 1/2 to 1 c* chocolate 
chips* 2 tsp* cinnamon* 

Cream margarine in large mixing bowl* Gradually 
add sugar; beat until light and fluffy* Add eggs* 
beating well* Sift flour with baking powder and 
soda* Add dry ingredients alternately with sour 
cream and vanilla* beginning and ending with dry 
ingredients* Turn half of batter into greased 
9x13" pan* Sprinkle half of topping mixture over 
batter* Repeat with batter and topping* Bake at 
350° for 45 mins* 



CHOCOLATE POUND CAKE Mrs* Horace Walker 

(Irene) 
1 box confectioners sugar* sifted 
1 lb* whipped margarine 
6 eggs 
1 measure of sifted cake flour (use empty 

confectioners sugar box and fill) 
1 pt. can chocolate syrup 
1 tsp* vanilla 
1/2 tsp* butter extract 

Cream sifted sugar and margarine until it is the 
texture of whipped cream* Add eggs* beating well 
after each addition* Add vanilla and butter 
extract* Add sifted flour and chocolate syrup 
alternately, beginning and ending with flour* 
Bake in 10" greased and floured tube pan for 1 hr* 
20 mins* in 325° oven* Allow cake to cool 15 mins* 
in pan before turning out* (Do not substitute any 
other type margarine for the soft margarine specified 
in this cake*) 

-102- 



CHOCOLATE CAKE Mrs. Leon Ens ley 

(Ann) 
2 sq. unsweetened chocolate 
1 c. boiling water 

1 tsp, soda 

1/2 c. shortening 
1/4 tsp. salt 
2c. sugar 

2 eggs 

1 tsp. vanilla 
1/2 c. sour milk 
2-1/2 c. flour 

Melt chocolate in water and add soda. Cream 
shortening, salt and sugar. Add eggs, one at a 
time. Add vanilla. Add milk and flour alternately. 
Add chocolate mixture. Bake at 350° for 45 mins. 
in greased and floured pans (2). Let stand 10 mins. 
in pan, then remove. 

Chocolate Frosting: 1/2 c. shortening, 2 c. sugar, 
1/4 c. white com syrup, 1/2 c. milk, 2 sq. choco- 
late, 1/4 tsp. salt, 1 tsp. vanilla. Cook all 
ingredients except vanilla in pan until the soft 
ball stage. Pour in bowl, cover and let cool 
approximately 2 hrs. Beat with mixer. Add 
vanilla. Ice cake. 



CARAMEL ICING Mrs. Sam Hudson 

(Ola) 

7 tbsp. brown sugar 

5 tbsp. cream 

2 tbsp. margarine 

2c. confectioners sugar 

Mix together brown sugar, cream and margarine 
in saucepan and bring to boil. Remove from heat, 
Cool slightly. Add confectioners sugar, beat to 
spreading consistency. Spread on cake. Enough 
for two 9-inch layers. 



-103- 



CHOCOLATE POUND CAkE Mrs. Wayne Ritchie 

(Phyllis) 
1/2 lb. butter 
1/2 c. shortening 
3c. sugar 
3c. cake flour 
5 eggs 

1/2 tsp. baking powder 
1/2 tsp. salt 
1 c. sweet milk 

1 tbsp. vanilla 
1/2 c. cocoa 

Cream together butter, shortening and sugar. Add 
eggs, one at the time, beating well. Sift together 
flour, cocoa, salt and baking powder. Add alter- 
nately with milk, beating well. Bake 1 hr. 15 mins. 
at 325°. 

Frosting: 1 box powdered sugar, 1/2 c. cocoa, 

2 tbsp. shortening, 1 tsp. vanilla. Add canned 
milk to right consistency. 



CHOCOLATE POUND CAKE Mrs. Kenneth Sherwood 

(Mildred) 
1/2 lb. butter or margarine 
1/2 c. shortening 
3c. sugar 
5 eggs 

3c. cake flour 
1/4 tsp. salt 
1/2 tsp. baking powder 
1 tbsp. vanilla 
1 c. sweet milk 
5 tbsp. cocoa 

Cream butter, shortening and sugar. Sift dry 
ingredients including cocoa together. Add to 
butter mixture, adding alternately one at a timg, 
eggs, milk and vanilla. Cook in pre-heated 325 
oven for 1 hr. 20 mins. 

Cocoa Icing: 1 stick margarine, 6 tbsp. canned 
milk or half and half, 4 tbsp. cocoa. Put in pot 
and let come to boil. Set off burner. Mix in one 
box powdered sugar. May add 1 c. chopped pecans. 

-— - 



SOUR CREAM POUND-CHOCOLATE CAKE 

Mrs* James Lentz 
(Frances Ann) 

2 sticks butter 

2c. sugar 

2 eggs 

2 squares chocolate, melted 

2 tsp. soda 

2 tsp. vanilla 

2-1/2 c. flour 

1 c. sour cream 

1 c. hot water 

Cream butter, sugar and then eggs. Add flour, 
soda, vanilla, sour cream, alternately with water 
in which you have softened chocolate. Bake in 
bundt pan. greased and floured at 325° for about 
1-1/2 hrs. 

Icing (if desired): 1/2 stick margarine. 1 pkg. 
semi-sweet chocolate bits, enough confectioners 
sugar to thicken, pecans to taste. 



SOUR CREAM POUND CAKE Mrs. Gerald Cline 

(Brenda) 
1/2 lb. margarine 
3c. sugar 

1/2 tsp. rum flavoring 
1 tsp. lemon flavoring 
1/2 tsp. almond flavoring 
1 tsp. orange flavoring 
1 tsp. vanilla flavoring 
3 c. flour (sift 3 times) 
1/4 tsp. soda 
1/2 tsp. salt 
1 8-oz. carton sour cream 

Cream margarine and sugar. Add eggs, one at a time, 
beating well after each. Add flavorings. Sift 
flour, soda and salt. Add alternately with sour 
cream. Bake 1 hr. 15 mins. in 325° oven in tube 
pan. 



-105- 



SOUR CREAM LEMON POUND CAKE 

Mrs. Buck Waddell 

(Margie) 
1 c. butter 
3c. cake flour 
1/4 tsp. soda 
1/8 tsp. salt 
3c. sugar 
1 8-oz. sour cream 
6 eggs 

1/2 tsp. vanilla 
1 tsp. lemon extract 

Allow butter to soften at room temperature. Sift 
flour and measure. Add soda and salt to flour and 
sift together 3 times. Cream butter and add sugar 
slowly while beating until light and fluffy. Add 
sour cream. When blended, add flour mixture and 
mix well. Add eggs, one at a time, beating well 
after each addition. Stir in vanilla and lemon 
extract. Turn into a prepared 10" tube pan. Place 
in cold oven. Then turn oven to 300°. Bake 1 hr. 
and 30 mins. When cake is done, remove from oven 
and turn out of pan. Drizzle cake at once with 
Lemon Glaze. 

Lemon Glaze Icing: Mix 1-1/2 c. sugar, 1 c. 
water and 1 tbsp. white corn syrup. Bring to a 
rapid boil and boil for 10 mins. Remove from heat 
and stir in the juice and rind of 1 lemon. 



EASY ICING Mrs. 0. D. Helms 

(Gladys) 
Put in large mixing bowl: 
1-1/2 c. sugar 
2 unbeaten egg whites 
2 tsp. vanilla 
1/2 tsp. cream of tartar 
Add: 1/2 c. boiling water 

Beat 20 mins. Ice cake with coconut, pineapple, 
or any thing desired. 



-106- 



SOUR CREAM COFFEE CAKE Mrs. John A. Suther 

(Martha) 
Your family will love this for brunch or serve when 
the ladies come for coffee. 

3 c. sifted flour 

1-1/2 tsp. baking powder 

1-1/2 tsp. baking soda 

1/4 tsp. salt 

1-1/2 c. butter, softened 

1-1/2 c. sugar 

1-1/2 tsp. vanilla extract 

3 eggs 

1-1/2 c. sour cream 

3/4 c. chopped walnuts or pecans 

1-1/2 tsp. ground cinnamon 

3/4 c. firmly packed dark brown sugar 

2 tbsp. vanilla extract 

2 tbsp. water 

Confectioners sugar 

Heat oven to 325°. Grease 10" tube pan. Sift 
flour, baking powder, soda, salt in bowl. Beat 
butter and sugar til fluffy, add vanilla. Add 
eggs, one at a time. Blend in sour cream. 
Gradually add flour mixture. Spoon 1/3 batter 
into pan. Mix together - cinnamon, brown sugar, 
nuts. Sprinkle 1/3 over batter. Spoon over 1/2 
remaining batter, half nut mixture. Repeat 
with remaining batter and nut mixture. Mix remain- 
ing 2 tbsp. vanilla and water, spoon over batter. 
Bake for 60-70 rains, until top springs back when 
touched. Let cool 10 rains • Remove to plate. 
Dust with confectioners sugar. 



PAN COATING Miss Bonnie Barnhardt 

Mrs. Earl Blackwelder 
(Pat) 

1/4 c. plain flour, plus 2 tbsp. 

1/4 c. shortening 

1/4 c. cooking oil 

Mix well and put in small container, use when 
baking cake that pan has to be greased. Put on 
with a brush. 

^T(yP> " 



MOLASSES CAKE 


4 


c. 


flour 


2 
1 
1 


c. 
c. 
c. 


sugar 

lard 

molasses 


2 
1 


c. warm water 
tsp. baking soda 



Mrs. Edwin Fisher 
(Linda) 



Mix first 3 ingredients together. Set aside 1/2 c. 
of mixture. Add molasses, 2c. water - dissolving 
baking soda in last cup. Beat thoroughly. Sprinkle 
crumbs over top of cake. Bake 350°-375° for 35-45 
mlns. You can use a 10"xl4" oblong pan. This 
keeps for days and gets more moist. 



DOCTOR BIRD CAKE Mrs. Frank Hutchinson 

(Ruth) 
3 c. flour Miss Elizabeth Waddell 

1 tsp. soda 
1 tsp. cinnamon 
2c. sugar 
1 tsp. salt 
1-1/4 c. cooking oil 

1 8-oz. can crushed pineapple, undrained 
1-1/2 tsp. vanilla 
3 eggs 
2c. diced bananas 

Sift together dry ingredients. Add pineapple, 
cooking oil, vanilla, eggs and bananas, mixing 
until blended, but do not beat. Pour into tube 
pan and bake 1 hi. 20 mins. or until done at 350 • 
Cake will crack slightly on top. Cool on rack. 
This cake will remain moist and fresh for some 
time. 



-108- 



HERMAN CAKE Mrs. Buck Waddell 

(Margie) 
1 c, Herman 
1 c. flour 
1/2 c. sugar 
1/3 c. oil 

1 egg 

Dash of salt 

3/4 tsp. soda 

1 tsp. baking powder 

1 tsp. cinnamon 

1/2 c. raisins, nuts or candied fruit 

Mix well. Pour into greased and floured baking disl 
8x12", drop on topping. Let set for 15-20 rains. 
Bake at 325° for 35 mins. 



Topping: 1/4 c. butter 

1/2 c. brown sugar 
1 tbsp. flour 
1 tbsp. cinnamon 



Mix together. This will be rather sticky. Drop by 
spoonful on cake or sorts' crumble on top. 

Feeding Herman: 1 c. flour, 1/2 c. sugar, 1 c. milk, 
Herman needs to be burped (stirred) every day! You 
must feed him every 5-7 days. Do not use him the 
same day you feed him. You may use him before feed- 
ing or two days after. Keep in the refrigerator - 
Do not seal! Keep in large container - this keeps 
you from having to clean out the refrigerator. You 
may get your start of Herman from Margie Waddell. 



CARAMEL FROSTING Miss Elizabeth Waddell 

1 stick butter 
1 c. light brown sugar 
1/4 c. evaporated milk 
1-1/2 c. powdered sugar 

Combine first 3 items, boil for 1 min. Remove from 
heat, cool to lukewarm. Add powdered sugar and beat 
until smooth. Spread on cooled cake. If too thin 
to spread, add more powdered sugar. 

-109- 



OATMEAL CAKE 


I. 


-1/2 c. hot water 


1 


c. oatmeal 


1 


stick oleo 


1 


c. brown sugar 


1 


c. white sugar 


2 


eggs 


1 


egg white 


1 


tsp. vanilla 


2 


c. flour 


1 


tsp. cinnamon 


1 


tsp. soda 


1 


tsp* baking powder 


Pinch of salt 



Mrs. Buck Waddell 
(Margie) 



Cream water, oats, oleo and sugars. Add eggs, egg 
white, vanilla, flour, cinnamon, soda, baking powder 
and salt. Bake at 350 in greased loaf pan for about 
30 mins. 

Topping: 1 stick oleo, melted 
1 c. brown sugar 

1 c. coconut 

2 tbsp. canned milk 
1 c. ground nuts 

1 egg yolk 
Stir together. Heat 5 mins., but do not boil. 
Spread on hot cake. Yield: 12-15 servings. 



ORANGE BUTTER FROSTING Mrs. George Troutman 

(Mary Alice) 
3 tbsp. butter 
5 tbsp. orange juice 
1 lb. pkg. confectioners sugar 
1/2 tsp. grated orange rind 

Cream butter, add 1 c. sugar gradually. Add rind. 
Add juice, a few drops at a time, alternately with 
more sugar until the frosting is the right consist* 
ency to spread. Frosting may be varied in flavor 
and color by substituting 5 tbsp. of your favorite 
jelly or preserves for the orange juice and rind. 



-110- 



OATMEAL CAKE 


Mrs. Edwin Fisher 




(Linda) 


1 c. Quick Cooking Oatmeal 




1 stick soft margarine 




1 c. white sugar 




1 c, brown sugar 




2 c. flour 




1 tsp. cinnamon 




1 tsp. salt 




1 tsp. baking soda 




2 eggs 





Pour oatmeal into 1-1/2 c. boiling water and set 
aside to cool. Beat together margarine, sugars, 
cinnamon, soda, salt and eggs. Add flour, then 
oatmeal. Beat well. Bake 30 mins. at 375 in an 
oblong pan. 

Topping: 1 stick soft margarine, 1 c. chopped nuts, 
1/z c. evaporated milk, 1/2 c. brown sugar, 1 tsp. 
vanilla. Remove cake from oven, add topping and 
return to oven. Bake 15-20 mins. more. 



APPLESAUCE CAKE Mrs. Jim Blackwelder 

(Elena) 



1/2 c. butter 
2c. sugar 
2c. applesauce 
2c. raisins 

2 eggs 
2c. nuts 
2-1/2 c. flour 
1 tsp. cinnamon 
1 tsp. clove 

1 tsp. allspice 

3 tsp. soda 



Mix and bake at 325° for about 1 hour, or until 
done. 



-Ill- 



APPLE SAUCE CAKE Mrs. 0. D. Helms 

(Gladys) 
1/2 c. shortening 

1 c. sugar 

2 eggs 

2 c. flour 
1 tsp. soda 
1 tsp. cinnamon 
1/4 tsp. cloves 
1/2 tsp. salt 
1 c. raisins 
lc. apple sauce 

Cream the shortening, add sugar, beaten eggs; add 
raisins, apple sauce and dry ingredients. Bake in 
layers. Ice with any icing desired. 



APPLE SAUCE CAKE Mrs. Kenneth Sherwood 

(Mildred) 
2 eggs 
2c. sugar 
3/4 c. butter 
1/4 c. cream or milk 
1 tsp. cloves 
3-1/2 c. flour 
2-1/4 c. apple sauce 
1 c. raisins 
2-1/2 tsp. soda 
1 tsp. cinnamon 

Bake at 350°. 

Filling: 1 c. sugar (brown or white), 2/3 c. cream, 
1/2 c. butter. Cook until thick. Stir all the 
time. 

This is an old recipe that my Grandmother Walker, 
the late Mrs. George Walker, made for special occas- 
ions, especially at Christmas. 



-112- 



APPLE SAUCE CAKE Mrs. J. C. Herring 

(Mildred) 
2 eggs 

1/2 c. butter or Crisco 
2c* sugar 
2c* raisins 

1 c* chopped nuts 
2-1/2 c. flour 

2 c* apple sauce (not sweetened* or leave out 1/4 

c. sugar) 

3 tsp* soda 

3 tsp* cinnamon 
1 tsp* allspice 
1 tsp* cloves 

Sift soda* cinnamon* cloves* allspice with flour* 
then dredge in raisins* Cream butter* add sugar* 
beat eggs separate* Add nuts and apple sauce* then 
flour with raisins in it* Fold in egg whites and 
beat last* Bake at 325° for 1-1/2 hrs in tube pan. 
This cake will save a long time over the holidays 
in the winter months* 



SECRET CAKE Mrs. Wayne Ritchie 

(Phyllis) 
Mix: 2c* plain flour 

2c* sugar 

1 tsp* soda 

1/2 tsp* salt 

Add to above: 1/2 c* buttermilk 
2 eggs 
1 tbsp* vanilla 

Bring to boil: 1 stick margarine 

1 c* water 

1/2 c. Crisco 

3-1/2 tbsp* cocoa 
Pour over flour and sugar mixture* 

Bake at 400° for 20 mins* 

Icing: Boil together: 1 stick butter or margarine* 
3-1/2 tbsp. cocoa* 1/3 c. buttermilk, remove from 
heat after boiling and add 1 box powdered sugar and 
put over hot cake while still in pan* 

-113- 



PINEAPPLE ICE BOX CAKE Mrs. Ray A. Cline 

(Adelaide) 
1/2 lb. butter 
1-1/4 c. sugar 
2 eggs 

1 #2 can crushed pineapple 
1-1/2 c. nut meats 
1 box vanilla wafers 

Cream butter and sugar thoroughly. Cream until 
sugar is dissolved. Add eggs, pineapple and nuts. 
Line a greased pyrex dish or pan with vanilla wafers. 
Spread mixture on wafers in alternate layers ending 
with wafers. Serve with whipped cream and cherries. 



SNOWBALL CAKE Mrs. Wayne Ritchie 

(Phyllis) 

1 angel food cake 

2 envelopes unflavored gelatin 
4 tbsp. cold water 

1 c. boiling water 

1 C sugar 

Juice of 1 lemon 

1 can crushed pineapple, drained 

4 envelopes dream whip, whipped 

1 can coconut 

Soften gelatin in cold water, adding boiling water, 
sugar, lemon juice and pineapple. Chill until 
slightly thickened, fold in 3/4 of dream whip, 
arrange layers of cake pieces and gelatin mixture 
in large baking dish ending with gelatin mixture. 
Spread with remaining dream whip, sprinkle with 
coconut. Chill overnight. Serves 12. 



-114- 



SURPRISE CAKE Mrs. Glenn Petrea 

(Lucille) 
1/2 c. shortening 
2-1/ A c. flour 

1 c. milk 

2 eggs 

1 tsp. soda 

3 squares chocolate 
1-1/2 c. sugar 

1/2 tsp. salt 
1 tsp. vanilla 

Mix shortening, eggs and sugar well. Add melted 
chocolate and vanilla. Sift flour, salt and soda 
and add alternately with milk. Makes 3 layers. 

Filling: 2 c. brown sugar, 1/2 c. butter, 5 tbsp. 
cream or Pet milk. Boil and test until a soft-ball 
forms in cold water. Remove and add 1 tsp. baking 
powder and 1 tsp. vanilla. Beat until spreading 
consistency. 



CARROT CAKE Mrs. Lewis Cress 

(Jane) 
Carrot Cake is my favorite for grange and church 
suppers. The following recipe has never failed me! 

1-1/2 c. Wesson Oil 

2c. sugar 

4 whole eggs, beaten 

2c. flour 

2 tsp. cinnamon 

2 tsp. soda 

2 tsp. baking powder 

1 c. broken-up pecans 

3c. grated carrots 

Mix oil and sugar - add eggs. Add dry ingredients 
and nuts. Last add the grated carrots. Bake in 
layers at 350° for 30 mins. 

Frosting: 1 8-oz. pkg. cream cheese, 1 stick margar« 
ine, 1 box powdered sugar, 2 tsp. vanilla. Blend all 
ingredients. Spread on cake. 



-115- 



PARTY POUND CAKE Mrs. Charlie Moose 

(Janie) 

2 c. sugar (extra fine granulated) 
1 c. Crisco 

1 c. milk 

5 eggs (large) 

3 c. plain flour 

1 tsp. baking powder 

1 tsp. vanilla 

1 tsp. lemon flavoring (or 1/2 tsp. almond) 

Cream sugar and Crisco; add eggs, all at one time. 
Add milk (with flavoring in it) and flour (with 
baking powder in it) alternately. Bake at 350° 
for 1 hr. to 1 hr. 15 mins. (Use a greased and 
floured 10" tube pan.) 

Decorating Icing: 1 box (10X) powdered sugar, 
1/2 c. Crisco, 1 unbeaten egg white, 5-6 tbsp. milk, 
1 tsp. vanilla, 1/4 tsp. almond. Add ingredients 
as lis ted except for milk. Add milk as needed. 
Blend well. Add coloring (McCormick). 



BLACK FOREST CHERRY CAKE Mrs. Jerry Hilliard 

(Doris) 

Bake a German Chocolate Cake Mix by directions on 
package. 

Spread 1/2 can cherry pie filling on bottom layer, 
cover with cool whip. Repeat same with top layer. 
Refrigerate until serving time. Serve within 3 
days. 



-116- 



MAYONNAISE CAKE Mrs. Br ice Bost 

(Jane) 
Sift together twice: 2 c. plain flour 

4 or 5 tbsp. cocoa 



1 c, sugar 

2 tsp. soda 



Add: 1 c. mayonnaise 
1 c. cold water 
1 tsp. vanilla 



Beat all ingredients for 5 rains. Put in floured and 
greased pan. Bake 
any type of icing. 



greased pan. Bake at 350° for about 25 mins. Use 



MAYONNAISE CAKE Mrs. H. E. Cllne 

(Lillian) 
1 tsp. soda 
1 c. hot water 
1 c. chopped dates 
1 tsp. vanilla 
1/2 c. chopped nuts 
1 c. mayonnaise 

1 c. sugar 
2c. flour 

2 tbsp. cocoa 

1 tsp. cinnamon 
1/4 tsp. salt 

Combine soda, hot water and dates. Let stand a few 
minutes. Sift flour, sugar, cocoa, salt and cinna- 
mon. Add with mayonnaise and vanilla. Fold in 
nuts. Bake in loaf pan at 350° for 30-40 mins. 



-117- 



MAYONNAISE CAKE 


Mrs* George Suther 




(Frances) 


2 c. plain flour 


Mrs. Mike Herring 


1 c. sugar 


(Linda) 


A tbsp. cocoa 




2 tsp. soda 




1 c. cold water 




1 c* mayonnaise 




2 tsp. vanilla 





Mix all ingredients and bake in oblong pan at 350° 
for 35-50 mins* 

Frosting: 1 box powdered sugar 
6 tbsp* milk 
1 stick margarine 
1 tbsp* cocoa 
1 tsp* vanilla 
1 c* nuts 



PLUM SPICE CAKE Mrs. Ree Li taker 

(Miriam) 
2c. self -rising flour 
2c. sugar 
1 c. vegetable oil 
3 eggs 
1 tsp* cinnamon 

1 tsp. clove 

2 small jars or 1 large jar plum Jr. baby food 
with tapioca 

Mix all ingredients. Put in round tube, greased and 
floured pan. Bake 1 hr. at 325°. Glaze while warm 
with: 

Icing: 1 tbsp. lemon juice. 1 c. confectioners 
sugar. 1 tbsp. butter. 



-118- 



WALDORF-ASTORIA $100,00 CAKE Miss Thelma Walker 

Mrs, C, W, Yerton 
(Mildred) 
This is the story of the $100,00 cake, A lady from 
Kansas City, Mo, 9 went to New York City and ate in 
the dining room of the Waldorf-Astoria, A piece of 
cake was served, which she thought so delicious that 
she asked the waiter for the recipe. The waiter 
told her they could not give recipes. 

When she returned home she wrote the chef of the 
Waldorf and asked him to send her the recipe. In 
a short time the recipe was sent to her by the 
chef, with a bill of $100,00, She went to her 
attorney and he informed her that she would have to 
pay the $100,00, as that a legal charge for the 
recipe. 

This lady decided that since the recipe had cost her 
so much, everyone should have it. 

Here it is: 1/2 c, butter 
2c, sugar 

4 oz, (4 squares) chocolate 
2 eggs 

1-1/2 c, sweet milk 
2c, flour 

2 tsp, baking powder 
2 tsp, vanilla 
1 c, nut meats 

Cream butter and sugar. Add melted chocolate and 
beaten eggs* Sift dry ingredients alternately with 
milk. Add vanilla and nuts and bake in loaf pan 
at 350° for 45 mins. 

Icing (not cooked): 1/2 c. butter, 2 02. chocolate, 
1 egg, 1-1/2 c, powdered sugar, Pinch of salt, 1 
tsp, vanilla, 1 tsp, lemon juice, 1 c. nuts. Melt 
butter and chocolate together. Add beaten egg, 
sugar, salt, vanilla and lemon juice. Either mix in 
nuts or sprinkle on top. 



-119- 



JAM CAKE Mrs. Marvin Petrea 

(Caroline) 
1 c. Crisco 
2c. sugar 
4 eggs 

1 c. sour milk 
1 tsp. soda 
3c. flour 
1 tsp. allspice 
1 tsp. cloves 



1 tsp. nutmeg 
1/4 tsp. salt 



Cream sugar and Crisco, add eggs, one at a time, 
beating well. Sift dry ingredients together, add 
alternately with milk (soda added to milk) to dry 
ingredients. Last, add one cup jam, and one cup 
nuts. Bake at 325° in sheet pan for 50 mins. 



HOLIDAY JAM CAKE Mrs. Joe Cress 

(Geraldine) 
2c. sugar 
1/2 c. shortening 
3 eggs 

1 c. buttermilk 
1 c. raisins 
1 c. coconut 
3c. sifted plain flour 
1 tsp. baking soda 
1 c. chopped nuts 
1 large apple, grated 
1 c. strawberry preserves 
1 tsp. vanilla 

Makes 3 layers. Bake at 350° until cake springs 
up when touched. Cool and stack with filling. 

Filling: Mix 2 c. sugar, 2-1/2 tbsp. flour, 1-1/2 
c. milk, 1 stick butter. Cook until thick, stirring 
occasionally* Remove from heat and add 1 c. each 
of the following ingredients: nuts, raisins, coco- 
nut, grated apple, strawberry preserves. 



-120- 



WHITE CAKE Mrs. Paul Barringer 

(Mary) 
3c. sugar 

4 c. flour, sift before measuring 
10 egg whites, beat until peaks form 
4 tsp. baking powder 
1-1/2 c. milk 
1 c. shortening 
Pinch salt 
Your favorite flavoring - almond is very good. 

Cream sugar and shortening. Sift flour, salt and 
baking powder. Add egg whites to creamed sugar and 
shortening. Add flour and milk, a little at a 
time, starting with flour and ending with flour. 
Bake at 350° for 1 hr. 

White Icing: 3 c. sugar, 1 c. boiling water. Boil 
until cracks when put in water. Add the hot mixture 
to 4 well-beaten egg yolks, slowly. While beating, 
add 15 marshmallows. Beat until cool enough to put 
on cake. 



GRANDMOTHER'S WHITE CAKE Mrs. Otis Boger 

(Pauline) 
My favorite. It was Mrs. George Boger' s. Otis' 
mother got this one from Old Comfort Wood Range 
Cookbook. One's treasure. It is over 50 years 
old. 

1-1/2 c. sugar 
1/2 c. lard 
1/2 tsp. salt 
1 tsp. flavoring 
1 c. water 
3 c. flour 

3 tsp. baking powder 

4 egg whites, beaten 

Cream sugar and lard. Mix flour, salt, baking powder 
and sift dry ingredients. Add first a little water 
and then flour to the sugar mixture. Fold in beaten 
egg whites and flavoring. Can be baked in loaf pan 
or layers. Use favorite frosting. 

-121- 



GRAHAM CRACKER CAKE Mrs. Sam Hudson 

(Ola) 

Mrs. Louis Suther 
(Madelyn) 

2 c. sugar 

1/2 lb. butter 

1 tsp. vanilla 

1 c. sweet milk 

1 c. coconut 

1 c. pecans 

5 eggs 

1 tsp. baking powder 

1 box graham crackers, or 1 bag crumbs 

Put cracker crumbs, baking powder and sugar together. 
Put small amount of this in mixer. Add eggs, one at 
a time, then butter. Add vanilla and milk alternately 
with rest of crumb mixture. Beat well. Add coconut, 
pecans. Bake at 350° for 25 or 30 mins. Makes 3 
layers. Let cool before taking out of pan. Put 
together with pineapple filling. 

Pineapple Filling: 1 large can crushed pineapple, 
1-1/2 c. sugar, 3 tbsp. flour or cornstarch. Cook 
over medium heat until mixture begins to thicken. 



STRAWBERRY CAKE Mrs. David Blackwelder 

(Monty) 
Combine: 1 box white cake mix 

1 pkg. jello (strawberry), dry 

4 eggs 

1/2 c. cooking oil 

1/4 c. fresh strawberries 

1/2 c. water 

Pour in 8 M or 9" pans and bake at 325° for 20-30 

mins. 

Filling: 1 box confectioners sugar, 1/4 c. straw- 
berries, 3/4 stick margarine or butter. 



-122- 



STRAWBERRY JELLO CAKE Mrs, Kenneth Sherwood 

(Mildred) 
1 pkg. Duncan Hines White Cake Mix 
1 pkg. strawberry jello 

3 tbsp. plain flour 

Mix above ingredients together* Add: 
1 c. Wesson Oil 

4 eggs 

1/2 c. water* 

Beat well. Add: 

3/4 c* crushed strawberries 

Bake at 350° for 25 rains. Makes 3 or 4 layers* 

Filling: 1 stick margarine. 1/4 c* strawberries. 
1 box confectioners sugar. Juice of berries or milk 
to mix. 



STRAWBERRY JELLO CAKE Mrs. Leon Kanipe 

(Frances) 
1 box Yellow Cake Mix 

1 pkg. strawberry jello 

3 tbsp. self-rising flour 
3/4 c. strawberries 

2 tsp. vanilla 

4 eggs 

1/2 c. water 

1 c. cooking oil 

Mix well with spatula. Bake in 3 layers at 350° 
for 25-30 mins. 

Icing: 1 stick margarine (room temperature). 1 
box powdered sugar, strawberries. 



-123- 



VELVET COLA CAKE Mrs. Sam Hudson 

(Ola) 
1-3/4 c. sifted cake flour 
1/2 tsp. baking powder 
1/2 tsp. soda 
1/4 tsp. salt 
2 oz, (2 squares) unsweetened chocolate, melted and 

cooled 
1 stick margarine 

1 c. plus 2 tbsp. sugar 

2 eggs 

1 c. cola beverage 

Sift the first 4 ingredients together, set aside. 
Cream margarine, gradually add sugar, creaming until 
fluffy. Add eggs, one at a time, beating well after 
each addition. Blend in cooled chocolate. Alternate* 
ly add dry ingredients in fourths, liquid in thirds, 
and beat until smooth. Turn batter into 2 greased 
and floured cake pans. Bake at 325° for 25 mins. or 
until a cake tester comes out clean. Cool layers 
in pans on wire rack for 10 mins., remove from pans, 
cool completely on racks. Fill with a white butter 
cream frosting. 



CHOCOLATE COCA-COLA CAKE Mrs. Leon Ens ley 

(Ann) 

2c. flour Mrs. Kenneth Sherwood 

1-1/2 tsp* soda (Mildred) 

1 tsp. salt 

1-1/3 c. sugar 

1/2 c. cocoa 

Sift together. 

Add and mix well: 1/2 c. shortening 

2/3 c. buttermilk 
2/3 c. cola 
1 egg and 2 egg yolks. 

Bake at 350° for 30-35 mins. 

Frosting: 2 egg whites, 3/4 c. sugar, 1/3 c. light 
corn syrup, 1/3 c. cola, 1/4 tsp. salt, 1/4 tsp. 
cream of tartar. Mix and beat continuously over 
double boiler while cooking, doing this until it 
forms stiff peaks (about 8 mins.) 



-124- 



DEVILS FOOD CAKE Miss Carolyn Bost 

1/2 c. butter 

2 c. sugar 

3 eggs 

1 c. sour milk 

1 tsp. soda 

2-1/2 c. sifted flour 

1 tsp* baking powder 

2/3 c. cocoa, dissolved in 1/2 c. boiling water 

1/4 tsp. salt 

1 tsp. vanilla 

Sift flour, baking powder and salt. Cream shortening, 
slowly beating sugar. Add beaten egg yolks, vanilla, 
and cocoa. Add flour mixture alternately with milk. 
Fold in stiffly beaten egg whites. 



PRIZE DEVIL'S FOOD CAKE Mrs. Herman Misenheimer 

(Velma) 

2 c. sifted flour 
2-3/4 tsp. baking powder 
1/4 tsp. salt 

2/3 c. Crisco or other shortening 
1-1/2 c. sugar 

3 eggs, well beaten 

3 squares Baker's Unsweetened Chocolate, melted 
3/4 c. milk 
1 tsp. vanilla 

Sift flour, once measured. Add to baking powder 
and salt. Cream butter thoroughly. Add sugar grad- 
ually and cream together until light and fluffy. 
Add eggs and beat well, then chocolate and blend. 
Add flour, alternately with milk, a small amount 
at a time. Beat after each addition until smooth. 
Add vanilla. Bake in two 9 M layer pans in 350° oven 
for 35 mins., or until done. Spread with your 
favorite frosting. The chocolate can be omitted and 
baked plain. 

This recipe is over 40 years old. 



-125- 



RED DEVIL'S FOOD CAKE Mrs, Sam Hudson 

(Ola) 
2c. flour 
1-1/4 tsp. soda 
1/4 tsp. salt 
1 stick margarine 

1 c. sugar 

2 eggs 

2 squares (2 oz.) unsweetened chocolate 

3/4 c. buttermilk 

1/4 c. boiling water 

1 tsp. vanilla „ 

Sift, then measure the flour. Sift 3 times with the 
baking soda and salt. Cream the butter until light 
and lemon colored. Add sugar gradually, beating 
after each addition until light and fluffy. Slowly 
add the eggs which have been beaten well. Add the 
chocolate which has been melted and cooled. Stir 
the vanilla into the milk, alternately add the dry 
ingredients and the milk, beating until smooth after 
each addition. Add the boiling water and beat well. 
Put into 2 greased and floured cake pans and bake at 
350° for 25-30 mins. Frost with a soft chocolate 
icing or your favorite frosting. 



CHOCOLATE SYRUP CAKE 




Mrs. C. W. Yerton 
(Mildred) 


1 stick margarine 






1 c. sugar 






4 eggs 






1 c. flour 






1 tsp. baking powder 






1 can (16 oz.) Hershey Chocolate Syrup 


Mix all together. Bake 


in 


o 

oblong pan at 350 for 


30 mins. 







Icing: 1 stick margarine, 1 c. sugar, 1/2 c. canned 
milk, 1/2 tsp. vanilla. Combine and bring to a boil 
on low heat. Cook for 10 mins. Pour over cooled 
cake. Chopped pecans may be added to icing. 



-126- 



LUSCIOUS CHOCOLATE LAYER CAKE Mrs. Banks Ritchie 

(Betty) 
1/2 c. Crisco 
1-1/4 c. sugar 
1/2 tsp. salt 
1 tsp. vanilla 

1 c. sour milk 

2 eggs 

2 squares chocolate 
1-3/4 c. flour 
1 tsp. soda 

Blend together Crisco, sugar, salt, vanilla and 
eggs. Stir in melted chocolate. Sift flour with 
soda, add alternately with sour milk. Bake in 2 9" 
layer pans in 350° oven for 30-35 mins. Cool. Frost 
with your favorite icing. (I use one c. white sugar 
and 1/4 c. brown sugar.) 



FUDGE FROSTING Mrs. Banks Ritchie 

(Betty) 
2 squares Baker's Unsweetened Chocolate, cut in 

pieces 
2/3 c. cold milk 
2c. sugar 
Dash of salt 
2 tbsp. light corn syrup 
2 tbsp. butter 
1 tsp. vanilla 

Add chocolate to milk and place over low heat. Cook 
until mixture is smooth and blended, stirring const- 
antly. Add sugar, salt, and corn syrup and stir until 
sugar is dissolved and mixture boils. Continue cook- 
ing without stirring until a small amount of mixture 
forms a very soft ball in cold water. Remove from 
heat and add butter and vanilla. Cool to lukewarm. 
Beat until consistency to spread. Covers tops and 
sides of two 9-inch layers. 



-127- 



CHOCOLATE DELIGHT CAKE Mrs. James Lentz 

(Frances Ann) 

1 pkg. each 8 oz, and 3 oz. cream cheese 

2 sticks margarine 

2 boxes confectioners sugar 
Blend the above until creamy, 
1/4 c. water 

1 bar German Chocolate 

Heat until chocolate is soften and add to above* 

Divide the above in half, and to half left in large 
mixing bowl add the following: 
1/4 c. Crisco 

3 eggs, one at a time 
2-1/4 c. flour 

1 tsp. soda 
1 tsp. salt 
1 c. buttermilk 
1 tsp. vanilla 

Bake in 3 greased and we 11- floured pans at 350° • 
Cool and ice with remaining icing. 



CHOCOLATE FUDGE SECRET CAKE Mrs. Gene Moose 

(Gaynelle) 
Mix: 2c. plain flour 

2 c. sugar. Set aside. 
Bring to boil: 1 stick margarine 

1/2 c. Crisco 

1 c. water 

4 tbsp. cocoa 
After coming to boil, add to flour and sugar mixture. 
Then add: 1/2 c. buttermilk 

1 tsp. soda 

2 eggs 

1/2 tsp. salt 
Bake in 350° oven for 30-35 mins* in greased and 
floured oblong pan. 

Frosting: In a saucepan, mix 1 stick margarine, 4 
tbsp. cocoa, 1/3 c. buttermilk. Boil until thickened, 
stirring constantly. Add 1 box powdered sugar, 1 
tsp. vanilla, 1 c. nuts, chopped. Mix until smooth. 
Smooth on cake while still warm. 



-128- 



CHOCOLATE SHEATH CAKE Mrs. Charlie Moose 

(Janie) 
Mix together in large bowl: 
2c. granulated sugar 
2 c. plain flour 
1/2 tsp. salt 

Put in saucepan and bring to rapid boil. Remove 

from heat and mix with flour mixture: 

1 stick margarine 

1/2 c. Crisco 

4 tbsp. cocoa 

1 c. water 



Add: 2 slightly beaten eggs 
1/2 c. buttermilk 
1 tsp. soda 



tsp. soda 
1 tsp. vanilla 

Mix well and pour in sheet pan, well greased and 
floured. Bake at 350° for 40 mins. 

Chocolate Icing: (Use saucepan used above.) 3/4 
stick margarine, 3 tbsp. cocoa, 4 tbsp. milk. Bring 
to boil; remove from heat. Mix in: 1/2 to 3/4 box 
10X powdered sugar, 1/2 c. nuts, 1 tsp. vanilla. 
Spread on cake while still hot. 



CHOCOLATE SOUR CREAM FROSTING - considered best of 
it's kind* Mrs. Guy Cress 

(Helen) 

Melt 1-1/2 c. or a package and half of semi-sweet 
chocolate pieces over hot water. Remove from heat 
and stir in 3/4 c. of sour cream and a dash of 
salt. Beat until creamy. Spread between layers of 
cake and over the top of the cake. 



-129- 



WHITE CHOCOLATE CAKE Mrs. Kenneth Sherwood 

(Mildred) 
1/4 lb. white chocolate 
1/2 c. boiling water 
1 c. butter or margarine 
2c. sugar 
4 egg yolks 
1 tsp. vanilla 
2-1/2 c. cake flour 
1 tsp. baking soda 
1 c. buttermilk 
4 egg whites 
1 c. chopped pecans 
1 c. flaked coconut 

Melt chocolate in 1/2 c. boiling water and set aside 
to cool. Cream butter and sugar until fluffy. Mix 
in egg yolks, one at a time, beating well after each 
addition. Add melted chocolate and vanilla. Sift 
together the cake flour and soda and add to creamed 
mixture with buttermilk. Just slightly blend. Do 
not over mix at this point. Beat egg whites until 
stiff and fold in. Slightly blend. Gently stir 
in pecans and coconut. Pour into 3 greased and 
floured 9-inch pans. Bake in a 350 oven for 30 
mins. or until a cake tests done. 

Icing: 1 c. evaporated milk, 1 c. sugar, 3 egg 
yolks, 1/4 lb. butter, 1 tsp. vanilla, 1-1/3 c. 
coconut, 1 c. chopped pecans. Combine milk, sugar, 
egg yolks, butter and vanilla in saucepan. Cook 
over medium heat, stirring constantly until mixture 
thickens, about 12 mins. Remove from heat; add 
coconut and pecans. Beat and spread. 



-130- 



SOCK-IT-TO-ME CAKE Mrs. Harold Faggart 

(Helen) 

Mrs. Buck Waddell 
(Margie) 

1 box Butter Cake Mix 

1/2 c. sugar 

3/4 c. Wesson Oil 

1 c. sour cream 

4 eggs 

Mix all together. Pour half of batter into Bundt 
pan. Sprinkle 2 tbsp. brown sugar and 2 tsp. cinna- 
mon over this. Pour other half. Bake at 350° for 
45 rains, to 1 hr. 



BANANA SPLIT CAKE Mrs. Rick McRorie 

(Sharon) 

Layer 1: Mrs. Jerry Clontz 

1-1/2 sticks butter (Peggy) 

2 c. graham cracker Mrs. E. R. Bost 

crumbs (Efford) 

Mix together and pat in Mrs. Hugh Moose 

8"xl2" pan. (Beulah) 

Mrs. George Walker 

Layer 2: (Kay) 
2 eggs 

2 sticks soft butter 
1 box powdered sugar 
Mix together for 15 mins. 

Layer 3: 

Bananas 

1 large can pineapple, drained 

Spread over 2nd layer. 

Layer 4: 

1 large carton Cool-Whip 

Spread on top and sprinkle with crushed nuts and 

dot with whole cherries. 



-131- 



COCONUT CAKE Mrs. Land is Owens 

(Ruth) 
1 pkg. Duncan Hines Butter Cake Mix 

1 container Cool-Whip (9 oz.) 
2c. sour cream 

2c. sugar 

2 6-oz. pkg. frozen coconut 
1 tsp. vanilla 

Mix the sour cream, sugar, coconut and vanilla. Let 
stand in the refrigerator for 24 hours. Bake cake 
as directed. When cool, split layers so that you 
have 4. Place the coconut mixture between the layers, 
saving out 3/4 c. to blend with Cool-Whip. Use this 
on top and sides of cake. Keep refrigerated. 



FRESH COCONUT CAKE Mrs. George Walker 

(Kay) 
1 pt. sour cream 
2c. sugar 

1 tbsp. vanilla 

2 large pkg. fresh frozen coconut 
1 box Duncan Hines White Cake Mix 

Mix first 3 ingredients, save out enough coconut 
to put on cake and mix rest with the first three 
ingredients. Let set in refrigerator overnight. 
Next day, bake 2 layers cake. When cool, slice 
layers and fill with mixture. Let set 3 days, 
covered, in refrigerator. 



2 -EGG TREASURE CAKE Mrs. Woodrow Krimminger 

(Julia) 
2c. flour 
1-1/3 c. sugar 
2-1/2 tsp. baking powder 
Pinch of salt 
1/2 c. shortening 

1 C, less 2 tbsp. milk 
1-1/2 tsp. vanilla 

2 eggs, unbeaten 

Bake at 350<> until done. 
=T37= — 



DEVIL 1 S FOOD CAKE Mrs. James Lentz 

(Frances Ann) 

1 stick margarine 
1/2 c. shortening 
4 tsp. cocoa 
lc, water 

Bring the above to a low boil and pour over 
following: 

2 c. sifted plain flour 
2 c. sugar 

Mix above well and add: 

1/2 c* buttermilk 

2 eggs 

Dash of salt 

1 tsp* vanilla 

1 tsp* soda 

Bake in 9x13x2" greased pans at 325 about 40 tains . 
Ice with the following: 

Icing: 1 stick margarine* 4 tbsp* cocoa* 6 tbsp* 
milk* Bring this to a boil and add 1 box sifted 
confectioners sugar* 1 tsp* vanilla* 1 c* chopped 
nuts* Ice cake while warm and leave in pan* 



DO NOTHING CAKE Miss Bonnie Bernhardt 

2 c* flour Mrs* Buck Waddell 

2c* sugar (Margie) 

2 eggs Mrs* Ned Hudson 

1 tsp* vanilla (Dianne) 

1 tsp* soda 

1/2 tsp. salt 

1 large can pineapple* juice and all 

Mix all together* You do not have to use the mixer* 
Bake at 350° for 25-40 mins. 

Topping: 1 stick margarine* 1 c. sugar* 1 small can 
milk* Cook slow and stir* When it comes to a boll* 
boil 5 mins* Then add 1 c* nuts* 1 c. coconut. 
Put on cake while cake is warm* 



-133- 



PIG PICKIN* CAKE Mrs. Earl Lippard 

(Doris) 
1 box cake mix (white or yellow) 
4 eggs 
1/2 c. oil 
1 can mandarin oranges (or 2 big bananas) 

Put drained pineapple juice over cake after baking. 

Topping: 1 carton (9-oz.) Cool-Whip, 1 pkg. vanilla 
instant pudding, 1 can pineapple (drained)* m Top, 
if desired, with nuts. 



FINE WHITE CAKE 


Mrs. Clarence Cline 




(Lizzie) 


2c. sugar 




1 c. Spry 




1 c. sweet milk 




3c. flour 




3 tsp. baking powder 




8 egg whites 




Flavoring 





Sift flour and baking powder 3 times. Cream Spry 
and sugar, add milk and flour alternately. Last, 
add egg whites and flavoring. Bake in a moderate 
oven. 



CHOCOLATE ICING Mrs. Jfrank Hutchinson 

(Ruth) 
2c. sugar 
1/4 c. cocoa 
1 stick margarine 
1/4 c. milk 
1/2 tsp. vanilla 

Mix all ingredients (except vanilla). Put over 
medium heat and cook, stirring constantly, until 
mixture comes to a boil. Boil 1 min. , remove from 
heat; add vanilla and beat until creamy. Spread 
on cooled cake. 



-134- 



TROPICAL MEDLEY CAKE Mrs. B. E. Petrea 

(Anna) 
2/3 c. butter 
1-1/2 c. sugar 
3 eggs 
1 c. milk 
3 c. flour 

2-1/4 tsp. baking powder 
1/4 tsp, salt 

Cream butter, add sugar, beat in eggs, one at a 
time. Alternately fold in dry and liquid ingred- 
ients. Place 1/3 of this batter in an 8-in. cake 
pan. To the remaining batter add: 1-1/2 tsp. 
cinnamon, 1/4 tsp. cloves, 1/2 tsp. mace, 1/2 tsp. 
nutmeg, 8 tbsp. dark molasses. Place this batter 
in 2 8-in. cake pans. Bake at 400° for 20-25 mins. 

Fruit Filling: 1 c. raisins, 1 c. figs, 1/2 c. 
dates, 1 c. water, 2 tbsp. butter, 1/8 tsp. salt, 
1 tbsp. lemon juice, 1 tsp. grated lemon rind. 
Chop fruit small. Add water, butter and lemon. 
Cook slowly until thick. Chill. Place between cold 
cake layers. Ice entire cake with tart lemon frost- 
ing. 

Tart Lemon Frosting: 4 tbsp* butter, 1 box confect- 
ioners sugar, 3 tbsp. lemon juice, 2 tsp. grated 
rind, 1 tbsp. cream. Blend thoroughly. 



SEVEN MINUTE ICING Miss Thelma Walker 

2 egg whites, unbeaten 

1-1/2 c. sugar 

5 tbsp. cold water 

1 tsp. light corn syrup 

1 tsp. vanilla 

Put egg whites, sugar, water and corn syrup in top 
of double boiler and mix thoroughly. Place over 
rapidly boiling water and beat constantly with mixer 
until mixture will hold a peak (about 7 mins.) 
Remove from heat, add vanilla and beat until cool 
and thick enough to spread. Makes enough frosting 
for a two layer cake. 

-135- 



BANANA LAYER CAKE Mrs. Woodrow Krimminger 

(Julia) 
1/2 c. shortening 
1-1/2 c. sugar 
I c. mashed bananas 
3 eggs 

2c* flour (sift once, then measure) 
1 tsp. baking powder 
1 tsp. baking soda 

1 tsp. salt 

1/4 c'. sour milk 

2 tsp. vanilla 

Sift together flour, baking powder, soda and salt. 
Cream shortening and sugar. Add eggs, one at a time, 
then add flour alternately with milk. Add bananas 
and vanilla. Bake at 350 for about 15 mins. or 
until layers are done, in 3 8" layer pans. Put 
together with whipped cream and bananas. 



BANANA LAYER CAKE Mrs. James Lentz 

(Frances Ann) 



1/2 c. 


shortening 


1- 


•1/2 . 


e. sugar 


1 


c. mashed bananas 


3 


eggs 




2 


c. cake flour 


1 


tsp. 


baking powder 


1 


tsp. 


soda 


1 


tsp. 


salt 


1/4 c. 


buttermilk 


2 


tsp. 


vanilla 



Mix as any other cake. Bake at 325° for about 15 
mins. or until layers are done. It makes two thick 
layers. 

Icing: 1/2 stick margarine, softened, 1 box conf- 
ectioners sugar, 1 banana, mashed well, 1/2 c. 
Crisco. 



-136- 



SPICE CAKE WITH TOASTED NUT ICING 

Mrs. Marvin Petrea 

(Caroline) 
3/4 c. Crisco 
2 c. light brown sugar 
2 eggs 

1 tsp. vanilla 
1-3/4 c. sour milk 
1 tsp. soda 
2-2/3 c. flour 
1 tsp. baking powder 
1 tsp. cinnamon 
1 tsp. cloves 
1/2 tsp. salt 

Cream Crisco and sugar. Separate eggs; add vanilla 
to yolks, beat until well mixed. Add the sour milk 
in which the soda has been dissolved, alternately 
with the flour, which has been sifted with the baking 
powder, spices and salt. Mix until smooth and pour 
into a greased shallow pan, spread over the batter 
a meringue made as follows: Beat egg whites until 
they hold a point. Add 1 c. brown sugar and continue 
beating until smooth. Sprinkle the meringue with 
pecans and bake in moderate oven for 45 mins. 

This recipe won first prize in a magazine contest 
in 1929. 



PENUCHE ICING Mrs. B. G. Moore 

(Esther) 
1/2 c. butter 
1 c. brown sugar, packed 
1/4 c. milk 
1-3/4 to 2 c. sifted confectioners sugar 

Melt butter in saucepan. Add brown sugar. Boil 
over low heat 2 mins., stirring constantly. Stir 
in milk. Bring to boil, stirring constantly. Cool 
to lukewarm. Gradually add confectioners sugar. 
Beat until thick enough to spread. If icing becomes 
too stiff, add a little hot coffee. 



-137- 



SPICE CAKE Mrs. J, C. Herring 

(Mildred) 
Boil 1 c. raisins in 2 c. water for 5 mins. Cool 
and drain and this will make 1 cup* 

lc. sugar 

2 level tbsp. shortening 

1 tsp. soda, dissolved in 1 c. raisins and water 

2c* flour 

1 tsp f cinnamon 

1/2 tsp* cloves 

1/2 tsp* nutmeg 

1/2 tsp* allspice 

1 tsp* salt 

Cream shortening* add raisins and water* Then all 
dry ingredients sifted together and raisins and 
nuts* if you wish* Pour into greased and floured 
9x13" oblong pan* Bake about 30 mins* at 375°* 
Frost with a little confectioners frosting or 
glaze* 

I call this a poor man's cake* 



LAYER FRUIT CAKE Mrs* Woodrow Krimminger 

(Julia) 
1/2 lb* butter or margarine 
8 eggs 
2c* sugar 
3c* flour (save one for raisins) 

1 c. buttermilk (made with 1 tsp* vinegar) 

2 tsp* soda 

1 c. pear preserves 

lc. fig preserves 

1 c* blackberry jam or jelly 

1/2 lb* candied cherries 

1 c. pineapple preserves 

1 lb. pecans 

1 lb* English walnuts 

1 box raisins (dark or white) rolled in flour 

Makes 4 layers. Use wax paper in bottom of pans* 

Bake at 275° for 1-1/4 hrs. Stack with Layer 

Fruit Cake Filling. 

-138- 



LAYER FRUIT CAKE FILLING Mrs. Woodrow Kriraminger 

(Julia) 
1/2 lb* butter (not margarine) 
2c. sugar 

1 c. mi IK 

2 egg yolks 

Cook butter and sugar, stir in egg yolks. Add 
milk. Cook, but not too thick. Put on cake and 
add 8 half pecans, along with different colored 
candies. 



PERSIMMON FRUIT CAKE Mrs. Frank Hutchinson 

(Ruth) 
2c. brown sugar 

1 c. butter or margarine 
1-1/2 c. persimmon pulp 

2 c. self-rising flour 
2 tsp. cinnamon 

1 c. milk 

1 c. raisins 

1 lb. mixed candied fruit 

1 c. nuts 

Cream margarine and sugar and add pulp. Add flour 
and cinnamon mixture alternately with milk. Add 
raisins, mixed fruit and nuts last. Pour batter 
into 3 greased and floured 9" layer pans and bake 
in a 350° oven about 20 mins. or until layers test 
done. Turn out and cool layers. Put together with 
this filling. 

Filling: 1/2 c. nuts, 3 eggs, 1 c. sugar, 1 stick 
margarine, 1 c. coconut, 1 13-oz. can undiluted 
milk. Combine all ingredients. Mix well and cook 
until thick enough to spread. Put filling between 
layers and allow to stand in the refrigerator over- 
night before cutting. 



-139- 



PUMPKIN CAKE Mrs. Troy Miller 

(Dianne) 
1 whole egg plus 3 egg yolks (save whites) 
2c* sugar 

3 c. self-rising flour 
1-1/2 c. Wesson Oil 
2c. pumpkin 

1 tsp. cinnamon 

2 tsp. allspice 

Mix dry ingredients. Add rest of ingredients and 
mix well. Pour into greased and floured layer pans. 
Bake at 350° about 25-30 mins. 

Icing: 1 box confectioners sugar, 1/2 c. Crisco, 
1 stick margarine, 3 egg whites, 1/2 c. chopped 
pecans. Combine Crisco and margarine with half of 
the confectioners sugar. Add eggs and mix. Add 
remainder of sugar and nuts and mix well. 

Note: Cake must be completely cool before icing. 



RAW APPLE CAKE Mrs. Vyron Petrea 

(Hattie) 
3c. flour 
3 eggs 
2c. sugar 
1-1/4 c. Wesson Oil 
1 tsp. baking powder 
1/2 tsp. salt 
1 tsp. soda 
1 tbsp. vanilla 
3 c. diced apples 
1 c. chopped pecans 

Blend sugar, eggs, Wesson Oil in mixer. Add sifted 
dry ingredients. Beat well. Fold in apples and 
nuts. Bake in 3 layers or a loaf pan. Good with 
a caramel icing. 



-140- 



PINEAPPLE CAKE Mrs. John A. Walker 

(Sarah) 

1 c. margarine 

2 c. sugar 

3 large eggs 

2 egg yolks 

3 c. sifted plain flour 
3 tsp. baking powder 
1/4 tsp. salt 

1 c. milk 

2 tsp. vanilla flavoring 

Cream shortening until smooth. Add sugar. Add 
eggs and yolks, one at a time, beating after each. 
Sift flour, baking powder and salt together and add 
alternately with milk. Add flavoring. Bake in 3 
9-in. pans at 350° for about 25-30 mins. 

Icing: 1-1/2 c. sugar, 1/4 tsp. cream of tartar, 
1/2 c. cold water, 1 tbsp. light syrup, 2 egg whites, 
unbeaten, 1 can (15 ozs.) crushed pineapple. Place 
all ingredients except pineapple in top of double 
boiler. Beat about 5 mins. or until mixture is well 
mixed and will stand in peaks. Drain pineapple. 
Put a layer of plain cake on plate. Spoon one 
third of the pineapple juice over it and spread one 
third icing over layer; then top with one third of 
drained pineapple. Repeat until all three cake 
layers are used. 



HOT MILK CAKE Mrs. Sam Hudson 

(Ola) 
4 eggs 
2c. sugar 
2 c. flour 

2 tsp. baking powder 
1/4 tsp. salt 
1 c, milk 
1 stick margarine 
1 tsp. vanilla 

Put milk and margarine in pan and get hot. DO NOT 
BOIL. Beat eggs and sugar together, add dry ingredi- 
ents that have been sifted together. Add vanilla and 
hot milk mixture last. Make a very thin batter. BaKe 

at 325° for 20-25 mins. 

' ^Tuu 



ATLANTA LANE CAKE Mrs, Jesse Carter 

(Margaret) 

1 c. butter or oleo 

2 c. sugar 

3-1/4 c. plain flour, sifted 

1 tsp. baking powder 

1 c. milk 

8 egg whites, stiffly beaten 

1 tsp, vanilla 

Cream, butter and sugar until light. Sift dry 
ingredients together and add to creamed mixture 
alternately with milk and vanilla. Blend well. 
Fold in egg whites. Pour into 3 pans. Bake at 375° 
for 25-30 mins. Put together with lane frosting 
and frost with white icing. 

Lane Frosting: 1/2 c. butter, 8 egg yolks, 1 c. 
chopped nuts, 1 c. chopped raisins, 1 c. sugar, 

2 tsp. brandy or rum flavoring. Cook over low heat 
until slightly thick. Spread between layers. 

V/hite Icing: 1-1/2 c. sugar, 1/2 c. water, 1 tsp. 
vanilla, 2 tbsp. white syrup, 2 egg whites. Mix 
sugar, syrup and water. Cook until it spins a 
thread. Beat egg whites stiff, but not dry. Add 
boiling syrup to egg whites gradually, beating vigor- 
ously. Add vanilla and continue beating until the 
proper consistency to spread. 



MILK FROSTIMG Mrs. Herman Misenheimer 

(Velraa) 
1-1/2 c. sugar 
i tbsp. butter 
1/2 c. milk 
1/2 tsp. vanilla 

Melt the butter in a saucepan, then add sugar and 
milk. Boil gently, without stirring, to the soft- 
ball stage. Beat until stiff enough to spread; then 
add flavoring and spread over cake. For a two- layer 
cake. 



-142- 



ROCKY RIVER CAKE Mrs. John D. Suther 

(Gladys) 
1/2 c, margarine 
1/2 c. Crisco 
2c, sugar 
3 eggs 

3c. plain flour 
1 c. buttermilk 
1 tsp. soda 

1 tsp. vanilla 
Pinch of salt 

Cream margarine, Crisco and sugar together. Add 
eggs. Add soda to the flour mixture and sift with 
pinch of salt. Add the flour to cream mixture, 
alternating with the buttermilk. Lastly, add the 
vanilla and bake in a heated oven at 350° for 25-30 
mins., or until done. 

Filling: Cook for 1 hr. on low heat - 1 c. butter or 

2 sticks margarine, 2c. granulated sugar, 1 c. 
evaporated milk. Stir occasionally. Beat with spoon. 
Add 1 tsp. vanilla. 



ITALIAN CREME CAKE Mrs. Louis Suther 

(Madelyn) 
1 stick butter or margarine 
1/2 c. Crisco 
2c. sugar 
5 egg yolks 

1 tsp. soda 

5 egg whites, beaten 

2 c. plain flour 
1 c. buttermilk 
1 tsp. vanilla 

1 c. nuts 
1 c. coconut 

Cream butter, Crisco and sugar; add egg yolks. 
Sift flour and add soda. Add to mixture with 
buttermilk, flour first and last. Stir in nuts 
and coconut. Fold in egg whites. Bake in 3 9" cake 
pans at 350° for 20 mins. or until done. Ice with 
Italian Creme Cake Icing. 



-143- 



ITALIAN CREME CAKE ICING Mrs. Louis Suther 

(Madelyn) 
1 8-oz. pkg. cream cheese, softened, 1/2 c. Crlsco, 
1 box confectioners sugar, 1 tsp. vanilla. Mix all 
ingredients (if too thick, add milk). Spread be- 
tween layers and on top and side of Italian Creme 
Cake. 



TEXAS SHEET CAKE Mrs. Guy Cress 

(Helen) 
2 sticks margarine 
4 tbsp. cocoa 

1 c. water 

1/2 tsp. salt (I use less.) 

2c. sugar 

2c. flour, sift before measuring 

2 well-beaten eggs 
1 tsp. baking soda 
1/2 pt. sour cream 

Heat and stir the margarine, cocoa, and water until 
they come to a boil. Remove from heat. Add remain- 
ing ingredients. Put on a large cookie sheet that 
has been greased and floured lightly. Bake at 375° 
for 20 mins. Cool and frost. 

Icing: 1 stick margarine, 4 tbsp. cocoa, 6 tbsp. 
milk, 1 box confectioners sugar, 1 c. pecans, chopped, 
1 tsp. vanilla. Bring the first 3 ingredients to 
a boil, remove from heat and put into a bowl. Add 
the remaining ingredients and combine. 



CONFECTIONERS ICING Mrs. Herman Misenheimer 

(Velma) 
1 box (1 lb.) confectioners sugar, sifted 
1/2 c. Crisco 
1 unbeaten egg white 
4 to 5 tbsp. milk 

Cream Crisco. Add about 1/2 of the sugar. Mix well. 
Add 2 tbsp. milk, then about 1/3 more sugar. Beat 
thoroughly. Add egg white and beat well. Add rest 
of sugar and milk as needed. When all ingredients are 
mixed, beat at least several minutes at high speed. 
FlaYQT fts desired. mV%k 



c 



c\ 




n 



a 





-145- 



CANDY STRAWBERRIES Mrs. E. R. 

(Efford) 
3 boxes strawberry jello 
1 c. nuts, chopped 
1 c. coconut 
1 c. Eagle Brand Milk 

Mix well and shape into strawberries. Mix a few 
drops of green food coloring into 2 tbsp. coconut 
to make stems for strawberries. Do not add 
water to jello. 



CANDY PEANUTS Mrs. George Troutman 

(Mary Alice) 
2 c. peanuts Mrs. Sam Hudson 

1 c. sugar (Ola) 

1/2 c. water 

Put peanuts, sugar and water in sauce pan and cook 
until all the water is cooked out, stirring const- 
antly. Put in pan and roast in a 350 oven for 
10 mins. 



COCONUT PASTEL BONBONS Miss Anne Cline 

1 pkg. (3 oz.) cream cheese 

2-1/2 c. confectioners sugar 

1/4 tsp. vanilla 

Food coloring 

1/3 to 1/2 c. coconut 

Cream the cream cheese until smooth. Gradually 
beat in sugar and blend thoroughly. Add vanilla 
and a drop of food coloring. Refrigerate 1 hour. 
Shape into small walnut-size balls and roll in 
coconut. Refrigerate several more hours until 
firm. Makes 20. 



-147- 



NUT ROLL Mrs. Norman Talley 

(Ruth) 
3/4 lb. margarine or butter 
1 lb. marshmallow 
1 lb. rolled graham crackers 

1 lb. shelled pecans 
4 tbsp. brown sugar 

2 (7-1/4-oz.) boxes pitted dates 
2 tsp. vanilla 

1/2 lb. crystallized cherries 

1/4 lb. crystallized citron, cut fine 

1/2 lb. crystallized pineapple 

In the top of a double boiler, melt the butter and 
the mar shmal lows. In a large bowl, put other 
ingredients and pour melted mixture and mix well. 
Mold or shape into rolls or loaves. Wrap in wax 
paper and store in refrigerator. 



PEANUT BRITTLE Mrs. Leon Kanipe 

(Frances) 
2c. white sugar 
1 c. white corn syrup 
1/4 c. water 
2c. raw peanuts 
1 tsp, baking soda 
1 tsp. salt 

1 tsp. vinegar 

Combine sugar, corn syrup and water. Cook to soft 
ball stage. Add peanuts and cook until mixture 
turns dark. Remove from heat, add baking soda, 
salt and vinegar. Stir well, pour onto buttered 
cookie sheet. Cool and break into pieces. Yield: 

2 pounds. 



-148- 



PEANUT BRITTLE Miss Thelma Walker 

3c. white sugar 

1 c. white corn syrup 

1 in, strip paraffin, grated 

1 qt. raw shelled peanuts 

3 tsp. baking soda 

1/4 tsp. salt 

Mix sugar, salt, paraffin and syrup in large sauce- 
pan. Stir over low heat until dissolved and blended. 
Add nuts and stir until nuts are brown and parched 
(they will pop and crack). Remove from heat and 
stir in soda. Pour at once onto 2 buttered cookie 
sheets. This will bubble up and look strange. 
Smooth down with the back of spoon. When completely 
cold and set, break into pieces. 



FIVE MINUTE FUDGE Miss Thelma Walker 

2/3 c. evaporated milk 

1-2/3 c. sugar 

1/2 tsp. salt 

1-1/2 c. semi-sweet chocolate morsels 

1 tsp. vanilla 

1-1/2 c. miniature marshmallows 

Mix milk, sugar and salt in heavy saucepan and 
bring to a boil, stirring constantly. Boil for 
5 minutes. Remove from heat and add chocolate 
morsels, vanilla and marshmallows. Stir until 
marshmallows melt, then turn into 8" square 
buttered pan. Garnish with nuts, if desired. 
Cool and cut into squares. 



-149- 



SKILLET PEANUT BUTTER FUDGE Mrs. Morris Tarlton 

(Doris) 
2c, sugar 
3 tbsp. butter 
1 c. canned milk 

1 c. miniature marshmallows 

1 12-oz. jar crunchy peanut butter 

1 tsp. vanilla 

Use electric fry pan, heated to 280°. Cook 
together the sugar, butter, and milk to the boiling 
point, and then cook 5 minutes, stirring constantly. 
Turn off heat and add the last three ingredients. 
Pour immediately in an 8 or 9 inch pan. 



STRAWBERRIES Mrs. Lewis Cress 

(Jane) 
2 cans angel flake coconut 
2 c. nuts 

4 small pkg. strawberry jello 
1 can condensed milk 
1 tsp. unflavored gelatin 

Grind the coconut and nuts. Add the other 
ingredients and refrigerate for 4 hours. Remove 
from refrigerator and mold with hands into straw- 
berry shape. Roll in red sugar and use green 
sugar on top for a leaf effect. Makes about 100. 



HOME MADE MINTS Mrs. Bruce Lipe 

(Joyce) 
2c. sugar 
1/2 c. water 
1 stick margarine 

Cook in thick bottom pot until 260° is reached 
on candy thermometer. Pour on a pure marble slab 
and add flavoring and color of your choice. 



-150- 



CHOCOLATE COVERED CHERRIES Mrs. George Suther 

(Frances) 
1 box powdered sugar 
1 stick margarine 
1 large jar maraschino cherries 

Mix sugar, softened margarine and a little of 
cherry juice to make stiff dough. Drain cherries. 
Form ball of dough around each cherry. Dip into 
melted semi-sweet chocolate with a little parrafin 
added. Place on wax paper to cool. 



CREAMY FUDGE Mrs. Otis Boger 

(Pauline) 

Melt a piece of butter size of small egg or 
smaller with 1 square of chocolate or 3 tbsp. 
cocoa. When melted well, add one scant cup of 
rich milk (about 3/4 c.) 

Let this cook until rather thick so that is nice 
and smooth and looks almost like pudding. Then 
add 2 c. white sugar. Stir well, but don't stir 
after it begins to boil (medium beat). Cook until 
it forms a soft ball in cold water. Let cool to 
lukewarm and then beat. When almost finished 
beating, add nuts and pour on buttered plate. 
Cut into squares when cold. It will never fail 
and is creamy. 



-151- 



MARTHA WASHINGTON DIPPED CANDY 

Mrs, Guy Cress 
(Helen) 

Prepared by a former student in my classroom, 

Brenda Swan, for a baking contest we had as a 

class project, 

Gj>eam: 1 stick butter 
AojcT; 2 lb, powdered sugar, gradually 
Acjd: 1 can sweetened condensed milk, 2 pts, 
M chopped nuts or cherries and 1 can coconut. 

Form into balls and refrigerate overnight. Melt 
1 lb, chocolate chips and 1 stick (1/4 lb.) 
paraffin wax together over low heat in a double 
boiler. Dip centers. 



TEXAS BONBONS Mrs. Gerald Ferguson 

(Bernice) 
2 1-lb. boxes confectioners sugar 

1 15-oz. can sweetened condensed milk 
1/2 c, butter, melted 

2 c, finely chopped pecans 

1 3-1/2-oz, can flaked coconut 

Mix all ingredients in a large mixing bowl, use 
hands if necessary. Shape into balls, smaller 
than a walnut; let set about 1 hour. Melt 12-oz. 
pkg, semi-sweet chocolate chips with 1-oz, paraffin 
wax. Dip balls and place on waxed paper, (Use 
round toothpicks to dip balls.) Leave the chocolate 
over warm water while you dip. After chocolate 
has started to set, go back and fill toothpick 
holes with chocolate. Do not refrigerate. Makes 
about 11 dozen. 



-152- 




-153- 



NO BAKE COOKIES Mrs. George Troutman 

(Mary Alice) 

Miss Carolyn Bost 

2c. sugar 

3 tbsp. cocoa 

1 stick margarine 

1/2 c. milk 

1 tsp. vanilla 

Mix all ingredients well and cook 1 min. Remove 
from heat and add 1/2 c. peanut butter and 3c. 
uncooked oatmeal. Mix well and drop by teaspoon 
onto wax paper. Cool. 



WILLIAMSBURG COOKIES Mrs. Ralph Barnhardt 

(Sandra) 
1 egg white 

1 c. sifted brown sugar 
1 tbsp. flour 
1 c. pecans 
Pinch of salt 

Beat egg white very stiff. Add slowly the brown 

sugar. Then add flour, nuts and salt. Drop 

from teaspoon on greased baking sheet. Bake at 
300° for 15 mins. 



PECAN CHEWS Mrs. Troy Miller 

(Dianne) 

1 stick margarine 

2 eggs 

1-1/2 c. self-rising flour 

2c. brown sugar 

1 tsp. vanilla 

1 c. chopped nuts 

Melt margarine and sugar, remove from heat and let 

cool slightly. Lightly beat eggs and add to brown 

sugar and margarine. Add flour and stir. Add 

vanilla and nuts. Mix well. Pour into a greased and 

floured 8"x8" pan and bake at 325° until brown. 

-155- 



FRUIT CAKE SQUARES Mrs. Gene Miller 

(Brenda) 
6 tbsp. margarine 
1-1/2 c. graham cracker crumbs 

1 c. shredded coconut 

2 c. candied fruit 

1 c. dates, optional 

1 c. nuts 

1 15-oz. can sweetened condensed milk 

Sprinkle crumbs on margarine, then coconut. 
Distribute candied fruit. Cut dates in small 
amount of flour. Sprinkle nuts over mixture. 
Press lightly with hand. Pour milk over mixture. 
Bake at 350° for 25-30 mins. Cool completely 
before cutting. Makes 54 small squares. 



AMBROSIA COOKIES Mrs. Jesse Ritchie 

(Maggie) 
1 c. butter or margarine 
1 c. brown sugar 

1 c. white sugar 

2 eggs 

2 c. flour 

1 tsp. baking powder 

1/2 tsp. soda 

1/2 tsp. salt 

1 tsp. vanilla 

1 c. coconut 

1 c. chopped dates 

1 c. chopped nuts 

1 c. raisins 

1-1/2 c. quick rolled oats 

1 tbsp. grated orange rind 

Mix together and drop by teaspoonsful on greased 
baking sheet. Bake at 375° for 15 mins. or 
until done. 



-156- 



BUTTER PECAN COOKIES Mrs. George Troutman 

(Mary Alice) 

1 c. margarine 
3/4 c. brown sugar 

3/4 c. granulated sugar 

2 eggs 

1 tsp. vanilla 

2-1/4 c. sifted flour 

1 tsp. soda 

1/2 tsp. salt 

1 c. chopped pecans 

Cream margarine and sugars until light and fluffy. 
Beat in eggs and vanilla. Combine dry ingredients; 
add to creamed mixture and mix well. Stir in pecans. 
Drop from teaspoon onto ungreased cookie sheets. 
Bake at 375 for about 10 mins. or until lightly 
browned. Yield: About 48 cookies. 



SHIRLEY'S PECAN BALL COOKIES 

Mrs. Mike Herring 

(Linda) 
1/2 c. butter or margarine 
1/2 c. shortening 
1 tsp. vanilla 
2c. flour 

6 tbsp. powdered sugar 
1 c. chopped pecans 

Cream butter, shortening and vanilla. Stir in 
remaining ingredients. Roll into small balls. 
Bake at 400° for 10 mins. Roll in powdered 
sugar while hot. 



-157- 



FRUIT COOKIES Miss Anne Cline 

1 c. butter 

1-1/2 c. brown sugar 

2-1/2 c. flour 

3 eggs 

1-1/2 c. raisins 

1 tsp. soda 

1-1/2 tsp. cinnamon 

1 tsp. cloves 

1 c. nuts 

Cream butter and brown sugar. Add eggs and beat 
well. Sift dry ingredients with flour and add 
to mixture. Add raisins and nuts. Drop by spoon- 
ful on greased cookie sheet. Bake at 350° for 20 
to 25 mins. 

This was a favorite recipe of my grandmother, 
Mrs. Charles E. Ridenhour, and all the grand- 
children. 



NUTTY FINGERS Mrs. Sam Hudson 

(Ola) 
3/4 c. butter 
4 tbsp. powdered sugar 

1 tbsp. ice water 

2 c. sifted flour 
1 tsp. vanilla 

1 c. chopped pecans 

Mix all ingredients, and shape into cookies the 
size of a finger. Bake at 350° for 15 mins. 
When cool, roll in powdered sugar. 



-158- 



DATE FINGERS Mrs. Horace Walker 

( Irene ) 
1 stick margarine, melted 

Add: 1 c. sugar 

1/2 box chopped dates 
1 egg, beaten 

1 c. chopped nuts 

Boil 10 mins. slowly , and add: 

2 c. Rice Krispies 
1 tsp. vanilla 

Cool. Make fingers. Roll in fine coconut. Put 
in refrigerator for 1 hour. 



COCONUT LEMON SOURS Mrs. Banks Ritchie 

(Betty) 

1 c. unsifted all-purpose flour 

2 tbsp. white sugar 
1/8 tsp. salt 

1/3 c. soft butter 

2 eggs, beaten 

1/2 c. chopped pecans 

1 c. firmly packed brown sugar 

1 c. Baker's Coconut 

1 tbsp. lemon juice 

1 tsp. grated lemon rind 

Mix flour, sugar and salt in bowl. Cut in butter 
until mixture resembles coarse meal. Press in 
ungreased 9- inch square pan. Bake at 350 for 
15 mins. Mix remaining ingredients; spread over 
baked mixture. Bake 30 mins. longer. Spread 
with glaze; top with more coconut. Makes 20. 

Glaze: Stir 1 tbsp. lemon juice and 1 tsp. grated 
lemon rind into 2/3 c. sifted confectioners sugar. 



-159- 



LEMON SQUARES Mrs. Guy Cress 

(Helen) 
1 c. flour 
1/2 c. butter 
1/4 c. powdered sugar 



Sift flour and sugar into bowl. Blend in butter » 
with fingers until well mixed. Pat evenly into I 
bottom of 8"x8 u baking pan. Bake for 20 mins. at 



350". 

Beat together: 2 eggs 

1 c. granulated sugar 

1/2 tsp. baking powder 

2-1/2 tbsp. fresh lemon juice 

Pour mixture over baked crust. Return to oven for 
20-25 mins. at the same temperature. Cool. Cut 
in squares. 



BUTTERSCOTCH COOKIES Mrs. Sam Hudson 

(Ola) 

1 stick margarine 

2c. brown sugar, firmly packed 

2 eggs 

1-1/4 c. sifted flour 
1-1/2 tsp. baking powder 
1/4 tsp. salt 
2c. chopped pecans 

Melt margarine, stir in brown sugar. Mix well. 
Cool slightly and stir in well beaten eggs. Sift 
together flour, baking powder and salt. Mix in 
nut meats. Add to first mixture. Drop by teaspoons- 
ful several inches apart on greased baking sheet. 
Bake in slow oven (325°) for 20-25 mins. Remove 
from pan at once. 



i 



-160- 



BUTTERSCOTCH COOKIES Mrs. Frank Moose 

(Blanche) 
4 c. light brown sugar (or 2 1-lb. boxes) 
4 eggs 

1 c. shortening 
1 tsp. nutmeg 
1 tsp. allspice 
7 c. flour 
1 tbsp. soda 

1 tbsp. baking powder 

2 tbsp. water 
1/2 tsp. salt 

1 tsp. cinnamon 

1 c. nuts, if desired 

Cream sugar, and shortening well, add water, add 
whole eggs, one at a time, combine dry ingredients, 
add to creamed mixture, small amounts at a time. 
Will be very stiff. Use all the flour. Make rolls 
about the size of half dollar. Wrap in wax paper - 
let stand in refrigerator overnight or longer, 
slice and bake at 375° for 10-12 mins. 



CHOCOLATE CHIP COOKIES Mrs. Herman Misenheimer 

(Velma) 
1/2 c. shortening 
1/2 c. brown sugar 
1/4 c. white sugar 
1 egg, well beaten 
1 tsp. vanilla 
1 c. flour 
1/2 tsp. soda 
1/2 tsp. salt 
1/2 c. chopped nuts 
1 6-oz. pkg. semi-sweet chocolate drops 

Cream shortening and sugars. Add beaten egg and 
vanilla. Mix dry ingredients together and add. 
Finally, add nuts and chocolate drops. Drop onto 
greased cookie sheet. Bake 10-12 mins. at 375°. 
Yield: 4 dozen cookies. Note: Chocolate Drops 
can be omitted. Add what you like. 



-161- 



CHOCOLATE CHIP COOKIES Mrs. Sam Hudson 

(Ola) 
1-1/2 sticks margarine, melted. Mix with: 
1 1-lb. box brown sugar. Add 3 eggs. Mix 
together: 2-1/2 c. flour, sift after measuring 

2-1/2 tsp, baking powder 

1/2 tsp, salt 

6-oz, chocolate chips 

1/2 c, chopped nuts 

1 tsp, vanilla 

Mix all together. Put in 9"xl3"x2" greased pan. 
Bake at 350° for 25-30 mins. When cool, cut in 
squares. 

This recipe won second prize at the State Grange 
Convention. 



GRAHAM CRACKER DREAM BARS Mrs, J. Paul Cline 

(Bessie) 
1/2 c. milk 
2 sticks butter 
1 c, sugar 
1 egg 

Let this come to a boil for one minute - stirring 
constantly. Remove and add 1 c, crushed graham 
cracker crumbs, 1 c, broken pecans and 1 c, 
coconut. Put one layer of graham crackers (about 
15) in bottom of cookie sheet. Spread filling 
over crackers. Top with another layer of crackers. 

Icing: 3/4 stick butter 
2 tbsp, milk 
2c, powdered sugar 
1 tsp, vanilla flavoring 

This recipe won first prize in the State Grange 
Cookie Contest, 



-162- 



CRUNCHIES Mrs. Ray Bost 

(Barbara) 
2 pkg. Butterscotch Morsels 
1 c. salted peanuts 
1 5-1/2-oz. can Chow Mein Noodles 

Melt morsels, add nuts and noodles. Drop by 
tablespoonsful on waxed paper. 



CHRISTMAS CRUNCHIES Mrs. Gene Moose 

(Gaynelle) 
1/2 c. margarine 
1/2 c. brown sugar 
1/2 c. white sugar 
1 egg, well beaten 
1/2 tsp. vanilla 
1 c. flour 
1/2 tsp. soda 
1/4 tsp. salt 
1/4 tsp. baking powder 
1/2 c. coconut 
1 c. corn flakes 
1 c. oatmeal 
1/2 c. chopped nuts 

Cream margarine, add sugar, egg, and vanilla. 
Sift dry ingredients together and add to creamed 
mixture. Add corn flakes, oatmeal, coconut and 
nuts. Roll into small balls and place about 2" 
apart on greased cookie sheet. Bake at 350 for 
10-15 mins. 

These are very delicious cookies. The recipe may 
be doubled to make around 10 dozen cookies. 



-163- 



ICE BOX COOKIES Mrs. Jerry Clontz 

(Peggy) 
2 sticks margarine 

1 egg 

1 c. sugar 

1/2 c. pecans 

1 c. graham cracker crumbs 

1 c. flaked coconut 

1/3 c. milk 

Add egg, milk, sugar and margarine together and 
boil 2 mins. Remove from heat, add crumbs, coconut 
and nuts. Line 9x13- inch pan with whole graham 
crackers. Spread with mix. Then line again with 
whole crackers. Cream 2c. powdered sugar, 2 tbsp. 
milk, and 1 stick margarine and 1 tsp. vanilla. 
Top over crackers. 



OATMEAL CHIP COOKIES Mrs. Frank Hutchinson 

(Ruth) 
1 c. shortening 
3/4 c. brown sugar, packed 
1/2 c. sugar 

1 egg 

3/4 tsp. salt 

2 tbsp. milk 

1 tsp. vanilla 

2 c. flour 

2c. Quaker Oats 

1 6-oz. pkg. chocolate chips 

Cream shortening and sugar well. Add egg, milk 
and vanilla. Mix thoroughly. Add flour, soda, 
salt, mixing well. Stir in oats, then chocolate 
chips. Drop by teaspoonsful onto ungreased cookie 
sheet. Bake at 350° for 12-14 mins. 



-164- 



OATMEAL COOKIES Mrs. Paul Barringer 

(Mary) 
1 c. sugar 

1 c. butter or margarine 

2 eggs 

5 tbsp. sweet milk 

1 c. chopped nuts 

2 tsp. soda 

1/2 box seeded raisins 
2 c. uncooked rolled oats 
2 c. flour 
Pinch of salt 
1 tsp, cinnamon 

Mix shortening, sugar, milk, flour, soda, eggs, 
and raisins. Add oatmeal last. Nuts will 
improve them, but can be omitted. When well 
mixed, drop from spoon on a greased pan, bake very 
slowly for about 20 mins. 



CHOCOLATE CHIP OATMEAL COOKIES 

Mrs. Ralph Ritchie, Jr. 

(Amelia) 
1-1/2 c. sifted flour 
1 tsp. soda 
1 tsp. salt 

1 c. shortening 
3/4 c. white sugar 
3/4 c. brown sugar 

2 eggs, unbeaten 
1 tsp. hot water 

1/2 to 1 c. chopped nuts, if desired 
1 pkg. chocolate chips 
2c. oatmeal 
1 tsp. vanilla 

Sift flour, measure, add soda and salt and sift. 
Cream fat until fluffy. Add sugars, cream well. 
Beat in eggs, add hot water, add sifted ingred- 
ients. Add nuts, chocolate chips and oatmeal. 
Mix well. Add vanilla. Drop by spoonsful on 
greased cookie sheet. Bake at 350 for 10-12 mins. 
Yield: 5 dozen. 



-165- 



PEANUT BUTTER COOKIES Mrs. Ray Bost 

(Barbara) 
1 pkg. Yellow Cake Mix 

1 c. peanut butter 
1/2 c. cooking oil 

2 tbsp. water 
2 eggs 

Preheat oven to 350°. Combine all ingredients and 
mix well. Roll in one- inch balls and place on 
ungreased cookie sheet. Press a criss-cross on 
each cookie with fork prongs that have been dipped 
in water. Bake at 350° for 10-12 mins, until 
golden. Cool on cookie sheet for about 1 min., 
then remove to rack to finish cooling. 



PEANUT BUTTER COOKIES Mrs. Carl Heintz 

(Merle) 
1 c. sugar 
1 c. peanut butter 
1 egg 

Beat together. Drop by teaspoonsful onto ungreased 
cookie sheet and bake at 350° for 10 mins. 



PEANUT BUTTER COOKIES Mrs. Sam Hudson 

(Ola) 
1/2 stick margarine 
1/2 c. brown sugar 
1/2 c. white sugar 
1 egg 

1/2 c. peanut butter 
1 c. flour 
1/4 tsp. soda 
Pinch of salt 

Mix margarine, sugar, egg, salt and peanut butter 
until smooth. Sift flour and soda. Mix well. 
Roll in small balls, press down with fork. Bake 
at 325° for 8-10 mins. 



-166- 



PEANUT BUTTER COOKIES Mrs. Paul Barringer 

(Mary) 
1 c. white sugar 
1 c. brown sugar 
1 c. shortening 
3 c. flour, plain 

1 c. peanut butter 

2 eggs 

1-1/2 tsp. soda 

1-1/2 tsp, baking powder 

1 tsp, salt 

1 tsp. vanilla 

Cream shortening and sugar. Add peanut butter 
and eggs. Add everything else. Form into small 
balls. Place on cookie sheet. Press both ways 
with fork to make cross design on top. Bake at 
350°. 



DROP FRUIT COOKIES Mrs. George Troutman 

(Mary Alice) 

2 sticks margarine (1/2 lb. butter) 
1-1/2 c. brown sugar 

3 eggs 

1-1/2 c. raisins 

1-1/2 c. walnuts or pecans 

1-1/2 tsp. each, nutmeg, cloves, cinnamon 

2-1/2 c. flour 

1 tsp. soda, dissolved in 1 tbsp. of warm water 

Drop by teaspoon on cookie sheet. Bake at 325 • 



-167- 



MEXICAN DROP COOKIES Mrs. Kenneth Sherwood 

(Mildred) 

Beat: I c. shortening 

2 c. sugar 

3 eggs 

1 tsp. lemon extract 

Stir in: 1/2 c. milk 

3-1/4 c. rolled oats 

1 c. shredded coconut 

1-1/2 c. chopped, dried or candied fruit 

Sift in: 3 c. flour 
1 tsp. soda 
1/2 tsp. salt 

Mix well. Drop by spoonsful on cookie sheet and 
bake at 350 for 9 mins. This recipe makes 75 
cookies. 



DROP COOKIE - called Justine Cookie 

Mrs. Guy Cress 
(Helen) 

1 c. butter 

1 c. light brown sugar 

2/3 c. sugar 

1 egg, beaten 

2-1/2 c. all-purpose flour 

2 tsp. soda 
1/8 tsp. salt 
1 tsp. vanilla 

1 c. uncooked oatmeal 
1 c. chopped dates 
1 c. chopped pecans 

Cream butter and sugars thoroughly in large bowl 
with electric mixer. Add egg, beat well. Sift 
flour, soda, salt. Add to mixture. When blended, 
stir in rest of the ingredients. Roll in balls 
about size of quarter. Place 2" apart on greased 
cookie sheet. Bake at 350° for 10-12 mins. Cookies 
will puff up and drop - don't worry - they are 
supposed to do this. A crisp cookie - very good. 

-168- 



SUGAR COOKIES Mrs. Harold Overcash 

(Jeanette) 
3 c. flour 

1 tsp. baking powder 
1/4 tsp. salt 
1-1/4 c. sugar 
1 c. shortening 
3 eggs 
1 tsp. vanilla 

Sift dry ingredients together. Add shortening, 
mixing with fork. Add unbeaten eggs and flavoring. 
Roll out very thin on floured board and cut with 
floured cutter. Decorate tops if desired. Bake 
at 375° for 8 mins. Makes 6 dozen. 



SUGAR COOKIES 




Mrs. Earl Blackwelder 
(Pat) 


1 c. butter 






2c. sugar 






4 eggs 






2 tbsp. milk 






1 tsp. vanilla 






1 tsp. lemon 






6 c. plain flour, 


sifted 




6 tsp. baking powder 





Melt butter and mix with sugar. Stir in eggs, one 
at a time. Add milk and flavoring. Sift flour 
and baking powder together. Mix in about a cup at 
a time. Make into a ball and put in the refrigera- 
tor for at least an hour. Bake at 350° about 
10-12 mins. These cookies decorate very well. 

This is an unusual recipe - a friend gave it to 
me wrong. I didn't know it - but it turned out 
better the wrong way. This recipe has also been 
given to a lot of cake decorating classes. 



-169- 



PLAIN SUGAR COOKIES Mrs. Horace Walker 

(Irene) 
3/4 c. margarine 
1 c. sugar 

1 egg 

1/3 c. sour cream 

3c, flour 

1 tsp. soda 
1/2 tsp. salt 

2 tsp, vanilla 

Cream margarine and sugar. Add the unbeaten 
egg and sour cream and beat well. Blend in 
sifted dry ingredients. Add vanilla last. Chill 
the dough for a few hours. Then form into small 
balls and flatten on baking sheet. Bake about 10 
mins, at 375°, 



SUGAR COOKIES Mrs. Otis Boger 

(Pauline) 
3-1/4 c, sifted all-purpose flour 
1/2 tsp, salt 
1 c, sugar 

1 tsp, baking powder 
3/4 c, margarine 

2 eggs 

1 tsp, vanilla 

Bake at 350° for 10 mins. or until lightly golden. 



ROLLED SUGAR COOKIES Mrs. Jay Cress 

(Cora) 
1 egg 

1/2 c. shortening 
3/4 c. sugar 
1 tsp, baking powder 
1 tsp, vanilla 
Flour to roll, about 3 cups 

Roll very thin. Sprinkle sugar over before you 
cut. Bake in hot oven. 



-170- 



SUGAR COOKIES Mrs. Paul Barringer 

(Mary) 
2 eggs 

lc. butter or margarine 
1 c. sugar 
2-1/2 c. flour 
1/2 tsp. soda 
1 tsp* vanilla 

Cream sugar and butter, add eggs, flour, soda and 
vanilla. Divide into 5 balls, wrap in waxed 
paper and chill overnight. Roll thin on floured 
board, cut with cookie cutter. Bake at 350° 
until golden brown. 



OLD-FASHION SUGAR COOKIES Mrs. Earl Lippard 

(Doris) 
2 eggs 
1 c. oleo 

1 c. granulated sugar 
2-1/2 c. plain flour 
1/2 tsp. soda 
1/2 tsp. salt 
1 tsp. vanilla 

Cream butter and sugar. Add unbeaten egg and blend 
thoroughly. Sift together flour, soda and salt. 
Add with vanilla to other mixture. Dough will be 
too loose to work with at first, so refrigerate. 
Then take small portions at a time and roll 1/4" 
thick on floured board. Cut with favorite cookie 
cutter and bake on cookie sheet at 350 . Makes 
about 7 dozen cookies. Cookies can be sprinkled 
with colored sugar before baking. If dough stays 
refrigerated for several days, it is easier to 
work with. 



-171- 



MAGIC BARS Mrs. Jesse Ritchie 

(Maggie) 
1/2 c. butter or margarine, melted 
1 c. chopped nuts 
1-1/3 c. coconut 
1-1/2 c. graham cracker crumbs 
1 6-oz. pkg. chocolate bits 
1 can Eagle Brand Sweetened Milk 

Melt margarine in baking dish or pan. Spread 
cracker crumbs evenly, add other ingredients as 
named in layers, pour milk evenly over last. 
Bake for 25 mins. or until lightly browned. Cool 
in pan for about 15 mins. Cut in bars. Yields: 
25 l-l/2"x3" bars. 



NUT BALLS Mrs. Earl Blackwelder 

(Pat) 

Mix together 1/2 lb. or 1 c. graham cracker crumbs, 
1 c. chopped nuts, 1 box confectioners sugar, 1/2 
c. peanut butter, 1 c. flaked coconut, 2 sticks 
melted oleo. Form into balls (small) and dip in 
following mixture: Mix and melt in double boiler 
1 pkg. (12-oz.) semi-sweet chocolate morsels and 
1 cake paraffin wax. 



7-LAYER COOKIES Miss Anna Margaret Cline 

1/2 stick margarine, melted in pan 

1 c. graham cracker crumbs 

1 can flake coconut 

1 6-oz. pkg. semi-sweet chocolate chips 

1 6-oz. pkg. butterscotch chips 

1 can Eagle Brand Milk 

1 c. chopped pecans 

Place in layers as listed. Bake in preheated oven 
at 325° for 35 mins. Cut in squares. Bake in 
9"xl4" pan. 



-172- 



MINT BALLS Mrs. Guy Cress 

(Helen) 
2-1/2 c. powdered sugar 
7 drops peppermint 
1/4 tsp. vanilla 
1 3-oz. pkg. cream cheese 
1 large can Angel Flake Coconut 

Cream the cheese till soft. Gradually add sugar, 
peppermint and vanilla. Divide the mixture into 
halves. Add 3 drops of green food coloring to 
one-half and 3 drops of red food coloring to the 
other half. Roll into small balls - then into the 
coconut. If the coconut doesn*t stick, add a small 
amount of milk to the coconut. Refrigerate. 



QUICK BROWNIES Mrs. Jerry Hi 1 liar d 

(Doris) 

1 c. chopped nuts 

2 eggs 

1 stick margarine 

1 c. sugar 

1/2 c. all-purpose flour 

1/2 c. cocoa (scant) 

1 tsp. vanilla 

Mix well and pour into greased and floured 8x8x2" 
pan. Bake at 350° for 30 mins. 



-173- 



BROWNIES 

1 c. butter or margarine 

2 c. sugar 

1 tsp. vanilla 

2 eggs, well beaten 
1/2 c. cocoa 

2 c. sifted flour 
1 c. pecans, chopped 



Mrs. George Troutman 
(Mary Alice) 



Cream together the butter or margarine and sugar. 
Add vanilla and eggs. Sift cocoa and flour together 
and add to first mixture. Add nut meats. Pour into 
greased baking pan and bake at 350° for 20-25 
mins. Cool. Cut into squares. 



RANGERS COOKIES 



Miss Annis Sifford 



1 c. butter or margarine 
1 c. white sugar 
1 c. brown sugar. 
Cream together and add: 



2 tsp. baking powder 

1 tsp. soda 

2 c. flour 

2c. corn flakes 
2c. oatmeal 
1/2 tsp. salt 
1 c. coconut 
1 tsp. vanilla 



Drop by teaspoon onto ungreased sheet, 
350° for 10-15 mins. Makes 8 dozen. 



Bake at 



-174- 



COCONUT KISSES Mrs. Earl Blackwelder 

(Pat) 
3 egg whites 
1/4 tsp. salt 
1 c. sugar 
1 tsp. vanilla 

1 can (3-1/2-oz.) flaked coconut 
3 c. oven-toasted rice cereal (rice krispies) 
Red and green candied cherries, quartered 

Preheat oven to 300°. Beat egg whites with salt 
until frothy in a medium bowl. Beating constantly, 
add sugar, 1 tbsp. at a time; continue beating 
until sugar dissolves and meringue forms firm 
peaks. Stir in vanilla; fold in coconut and cereal. 
Drop by teaspoonsful onto greased cookie sheet. 
Decorate each with a piece of red or green cherry. 
Bake for 20 mins., or until firm, but not brown. 
Remove from cookie sheets to wire rack; cool comp- 
letely. Yield: about 4-1/2 dozen. 



MORAVIAN COOKIES 




Mrs. Buck Waddell 










(Margie) 


1 


qt. 


Black Porta 


Rican 


Molasses 


1 


lb. 


lard 






1 


lb. 


brown sugar 






1 


oz. 


cloves 






1 


oz. 


cinnamon (2 


tbsp.! 


) 


1 


tbsp. ginger 






1 


tbsp. soda 







Dissolve soda in half cup of warm water. Use 
3-1/2 lbs. or 3 sifters full of flour, more or 
less. Heat all ingredients except soda and flour, 
when cool add soda. Mix in flour until shiny and 
not sticky. Bake in oven at 250° - 275°. 



-175- 



DATE COOKIES Mrs. Glenn Petrea 

(Lucille) 
1 c. granulated sugar 
1 c. brown sugar 

1 c. shortening (butter if possible) 
4 c. flour 
1/2 tsp. salt 

1 tsp. soda 

2 eggs, beaten 

Sift flour and measure. Add salt, soda and sift 
again. Add sugar to this and mix. Add shortening 
and mix until coarse like cornmeal. Add eggs. 
Divide mixture into four parts. 

Filling: 1 lb. chopped dates 
1 C. pecans, chopped 
1/2 c. water 
1 c. granulated sugar 

Mix above and cook over low heat until well 
blended and sugar is dissolved. Add a little more 
water if too dry. Roll out each ball of dough 
about 1/4" thickness. Cover with 1/4 filling and 
roll up. Wrap in wax paper and keep in refrigerator 
overnight. Slice thin to bake, at 425°. 



GERMAN COOKIES Miss Thelma Walker 

Mix 1 c. sugar, 1/2 c. butter, 2 eggs, 1 tsp. 
vanilla and 1-1/2 c. flour. Spread thinly over 
cookie sheets. Sprinkle on top 1 c. nuts. Beat 
three egg whites until stiff, and beat in two 
cups brown sugar. Spread on top of nuts. Bake 
in slow oven (275°-300°) for 45 mins. Cut in 
squares. 



-176- 



HELLO DOLLIES 


Mrs. Edwin Fisher 




(Linda) 


1 stick margarine 




1 c. graham cracker crumbs 




1 c. chocolate bits 




1 c. coconut 




1 c. nuts 




1 can Eagle Brand Milk 





Combine margarine and crumbs to form crust. Next, 
add ingredients in order, one layer at a time. 
Bake at 350° for 30 mins. in an 8"x8" pan. 



CHERRY GO-ROUNDS Mrs. Earl Blackwelder 

(Pat) 
1-1/4 c. sifted all-purpose flour 
3 tbsp. sugar 
1/2 tsp. salt 
1/2 c. shortening 
1 pkg. (3-oz.) cream cheese 
1 tbsp. cold water 
1 tsp. grated lemon peel 
1/4 c. cherry preserves 

Sift flour, sugar and salt into large bowl. Cut 
in shortening and cream cheese with pastry blender 
until well mixed. Stir in water and lemon peel 
until dough holds together and cleans the side of 
bowl. Chill several hours or overnight, until 
firm enough to handle. Preheat oven to 400°. 
Divide dough in half. Roll out, half at a time, 
on a lightly floured cloth to a 10" square; cut 
into 2" squares. Place 1/4 tsp. of preserves in 
center of each square; cut small slits in each 
corner to within 1/2" of preserves. Fold every 
other corner over preserves to make a pinwheel 
shape; press lightly to hold in place. Place on 
greased cookie sheets. Bake 6 mins. or until 
firm and lightly golden. Remove from cookie 
sheets to wire racks. Cool completely. 



-177- 



SAND TARTS (rolled cooky) Mrs. Guy Cress 

(Helen) 
4 c. sifted all-purpose flour 
1/2 tsp. baking soda 
1/4 tsp. salt 

Cream together until light and fluffy, 1 c. butter, 
margarine or other shortening with 2 c. sugar. 
Add one at a time, beating well after each - 3 
eggs. Blend in flour mixture and 1 tsp. vanilla. 
Chill dough several hours. On lightly floured 
board, roll out small amounts of dough at a time. 
Use fancy cutters - bake at 350° on lightly greased 
cooky sheets. Bakes quickly and never fails. 



PUMPKIN COOKIES Mrs. R. D. Dellinger 

(Thelma) 
1/2 c. butter or shortening 
1 c. sugar 
1 egg 

1-3/4 c. sifted flour 
1/2 tsp. salt 
1 tsp. cinnamon 
1/2 tsp. ground cloves 
1/2 tsp. nutmeg 
1 c. cooked or canned pumpkin 
1 c. all-bran 
1/2 c. chopped nuts 
1/2 c. seedless raisins 

Cream butter and sugar. Add egg and mix well. 
Sift together next 5 ingredients; add alternately 
with pumpkin to creamed mixture. Stir in remain- 
ing ingredients. Blend well. Drop by teaspoon 
onto greased baking sheets. Bake at 375° for 15 
mins. Yield: 4 dozen 1-1/2" cookies or enough 
for 12 spooks. If dough is too soft, extra flour 
or bran or instant oatmeal may be added. Vanilla 
flavoring and more nuts may be added. These are 
nice to mail. 



-178- 



MERINGUE COOKIES Mrs. Leon Ens ley 

(Ann) 
3 unbeaten egg whites 
1 c. sugar 
1 tsp. vinegar 
Pinch of salt 

Beat above vigorously for 15 mins. 

Stir in: 1-1/4 c. chopped pecans 

Preheat oven to 350°. Drop mixture onto greased 
cookie sheets. Cut off oven. Put cookies in and 
leave 45 mins. Do not open oven door. 



ORANGE BLOSSOMS Mrs. Lewis Cress 

(Jane) 
3 eggs 

1-1/3 c. sugar 
1-1/2 c. flour 
1/2 c. water (scant) 
1/2 tsp. salt 
1 tsp. baking powder 
1 tsp. vanilla 

Beat eggs, add sugar, then other ingredients. 
Bake in greased muffin tins (petite size), 2 
teaspoons batter in each tin. Bake at 350 . Do 
not bake too long, just until it leaves side of 
pan. 

Coating: Mix 1 lb. confectioners sugar with juice 
and rind of two oranges and juice and rind of two 
lemons. I immediately, after taking cakes from 
oven, dip into mixture. Put on wax paper to dry. 
Makes about 6 dozen. 



-179- 



MEXICAN WEDDING COOKIES Mrs. Dewey Sherwood 

(Shelby) 
1/2 c. butter 
1 c. flour 

Cream above together, then add: 

3 tbsp. confectioners sugar 

1 tsp. vanilla 

1/2 c. chopped pecans 

Bake at 350° for about 10-12 mins. on ungreased 
cookie sheet. Roll cookies in confectioners 
sugar while still hot. 



SOFT MOLASSES COOKIES Mrs. Gerald Ferguson 

(Bernice) 
5-1/2 c. sifted flour 

2 tsp. soda 

3 or 4 tsp. ginger 
1 tsp. salt 

1 c. butter or Crisco 

1 c. sifted brown sugar, packed 

2 eggs, well beaten 
3/4 c. molasses 

1/2 c. milk 

Sift flour with soda, ginger and salt. Sift 
again. Cream shortening, add sugar gradually, 
beating after each addition until light and 
fluffy. Add eggs, then molasses. Add flour, 
alternately with milk, beating after each addition, 
Add more flour if needed. Chill. Roll and cut 
with gingerbread man cutter or other shape, as 
desired. Bake at 350°-400°. 



-180- 



CINNAMON COOKIES Mrs. David Blackwelder 

(Monty) 

1 c. shortening 
1-1/2 c. sugar 

2 eggs 

2-3/4 c. flour 

2 tsp. cream of tartar 

2 tsp. soda 

1/4 tsp. salt 

Cream shortening and sugar, add eggs. Sift dry- 
ingredients together and add to creamed ingredients. 
To make cookies, make balls about the size of an 
English walnut and roll in a mixture of 2 tbsp. 
sugar and 1 tbsp. cinnamon. Place on an ungreased 
cookie sheet and with palm of hand, press balls 
down and bake at 375°-400° for about 10 mins. 
This recipe was given to me by Mrs. Ralph A. 
Honeycutt. 



MOCK BABY RUTH BARS Mrs. Jesse Ritchie 

(Maggie) 
4c. quick oats 
1 c. brown sugar 
1/4 c. corn syrup 
2/3 c. butter or margarine 
1/4 c. crunchy peanut butter 
1 tsp. vanilla 

Mix and spread in pan. Bake until browned. 

Mix: 6 oz. chocolate chips 

3 oz. butterscotch chips 

Melt over hot water, add 2/3 c. peanut butter 
(crunchy). Spread over cake and cut in bars. 



-181- 



NO- JELLY SNOWBALLS Mrs. Jim Ashby 

(Audrey) 

1 c. butter or margarine, softened 
1/2 c. sugar 

2 c. sifted flour 

1 c. finely chopped nuts 
1 tsp. vanilla 

64 bits Peter Paul No Jelly Bars (4 bars cut 
into 16 pieces) 

Cream butter or margarine and sugar until light 
and fluffy. Stir flour, nuts and vanilla. Divide 
dough into 64 balls, about a spoonful each. Press 
dough around candy bits. Bake on ungreased cookie 
sheets in 375° oven for about 12-15 mins. Cool 
slightly before removing from cookie sheets. Roll 
in powdered sugar. 

Just as good without candy bits. 



GOOD COOKIES Miss Sarah E. Walker 

2c. sugar 

1 c. butter 

1 c. sour cream or milk 

3 eggs 

1/2 tsp. soda 

Flour to make a soft dough. Chill. 

Roll dough very thin, sift granulated sugar on 
top, and gently roll it in. 

This is from an old cook book that was my 
grandmother's. It must be about 150 years old. 



-182- 



REFRIGERATOR COOKIES Mrs. Earl Lippard 

(Doris) 
Line bottom of 9 M x 12" pan with whole graham 
crackers. In sauce pan, melt 2 sticks of oleo. 

Add: 1 c. sugar 

1 egg 

1/2 c. milk 

Let come to a boil. Remove from heat. Add: 

1 c. chopped nuts 

1 c. coconut 

1 c. graham cracker crumbs 

Spread mixture over crackers. Place another layer 
of whole crackers over this. 

Icing: 3/4 stick of oleo 

2c. confectioners sugar 
1 tbsp. milk 
1 tsp. vanilla 

Spread over top and refrigerate. When set, cut 
in 1-inch squares. 



-183- 




-185- 



SQUASH RELISH Mrs. 0. D. Helms 

(Gladys) 
6 large squash 
1 green pepper 
1 red pepper 
1 large onion 

Grind these and add 2 tsp. celery seed. Mix 1/2 c. 
salt with 1 c. ice water. Pour over squash mixture 
and let stand 1 hour. Wash off and run through 
collander. Mix together: 2 c. vinegar, 3 c. 
sugar and 1/2 tsp. turmeric. Boil for 3 mins. 
Add squash and cook 10 mins. Pack in jars. 



QUICK PICKLES Mrs. Earl Blackwelder 

(Pat) 
1 jar Kosher dill, drained and sliced 
1-1/2 c. sugar 
3/4 c. vinegar 

Heat sugar and vinegar and pour over pickles. 



PICKLES Mrs. Sam Hudson 

(Ola) 
1 quart cucumbers 
1 tsp. alum 
1 tsp. pickling spices 
1 tsp. salt 

Cover with vinegar, seal. Let stand 3 months. 

Pour off vinegar, add 1 c. sugar. Set in refrigera* 

tor, eat as needed. 



-187- 



CHOW-CHOW Mrs. C. W. Yerton 

(Mildred) 
4c, ground green tomatoes (15) 
6c, ground green peppers (12) 
6c. ground red peppers (12) 
8c. ground cabbage (1 large head) 
4c. ground onions 
4 hot peppers 
1/2 c. salt 

Mix and let stand overnight. Next day, drain. 

Put in bag: 1 tsp. celery seed 
1 tsp. mustard seed 

6 c. sugar 

1-1/2 tsp. turmeric 

4c. vinegar 

2c. water 

Bring to boil with vegetables. Cook 3 mins. Put 
in jars and seal. 



DILL PICKLES Mrs. Joe Pike 

(Louise) 
Wash cucumbers. Sprinkle with salt. Cover 
cucumbers with boiling water. Let stand until you 
can handle with hands. 

Put 1 tsp. salt, 1/4 tsp. black pepper, 1 head of 
dill and a grape leaf in each quart jar. 
Bring to boil: 2c. water, 1 c. vinegar. 

Put a few cucumbers in hot vinegar at a time. 
Allow to heat. Fill jars with hot vinegar. Seal. 



-188- 



DILL PICKLES Mrs. Leon Kanipe 

(Frances) 
1 qt. vinegar 
3 qt. water 
3/4 c. pickling salt 
Covers 8 quarts of pickles. 

Soak whole cucumbers overnight in cold water and 
1/2 tsp. alum. Next day, wash and slice cucumbers 
and pack into quart jars. Add 1-1/2 tsp. dill 
seed and 2 or 3 cloves of garlic. Mix vinegar, 
water and salt. Let come to a boil and pour over 
pickles. Seal jars. 



SWEET POTATO RELISH Mrs. Cecil Cline 

(Ruth) 
2c. green peppers 

2c. cooked and chopped sweet potatoes 
2 onions 
1 pkg. corn 

1 pkg. lima beans 
2-2/3 c. brown sugar 
2c. vinegar 

2 tbsp. celery seed 
2 tbsp. salt 

1 tsp. turmeric 

Boil ingredients, uncovered, 20 mins. Cool and 
refrigerate. If wanted, can be put in jars and 
processed in hot water, for 10 mins. and seal. 



-189- 



WATERMELON RIND PICKLES Mrs. Glenn Peninger 

(Annie) 
10 lb. rinds 

Soak for 12 hours in 1 gal. water to which has 
been added 1 tube Lilly's lime. Drain. 

Soak for 12 hours in clear water. Drain. 

Boil in ginger tea 20 min. Drain. (Using 2 oz. 
ginger root or 2 tbsp. powdered ginger.) 

Make a syrup: 1/2 gal. vinegar 
6 lb. sugar 
2 tbsp. cloves 
2 tbsp. allspices 
1 stick cinnamon 

Add rings and cook until transparent which will 
be about 45 mins.to 1 hr. Put in jars and seal 
while hot. Food coloring may be added. This 
makes about 9 or 10 pints. 

I use an enamel pan so that pickles will be light 
in color. 



13-DAY PICKLES Mrs. Fred Misenheimer 

(Shirley) 

Wash 3 gallons cucumbers. Put in salt brine 
strong enough to float an egg. Leave in brine 
until ready to make pickles. 7th day: Drain from 
salt water and pour boiling water over cucumbers 
and let stand overnight. 8th day: Cut cucumbers 
into 1" pieces across. Put 2 ozs. powdered alum 
in boiling water, enough to cover. Let stand 
overnight. 9th day: Drain water from cucumbers 
and cover with boiling water. Let stand overnight. 
10th day: Take 3 quarts vinegar, 2 ozs. cinnamon 
bark, 2 ozs. mixed pickling spices and tie in bag. 
Put in pickles with vinegar; 8 lbs. sugar, and 1/2 
oz. celery seed. Boil all of this together, pour 
over cucumbers. 11th day: Drain vinegar from 
pickles and boil, pour over pickles again and let 
stand overnight. 12th day: Same as 11th. 13th 
day: Ready to be stored in glass jars. Put sliced 
cucumbers in jars, heat syrup to boiling point and 
pour over cucumbers. ^q 



DILL PICKLES Mrs. J. Paul Cline 

(Bessie) 
35-40 cucumbers 
3 tbsp. mixed spices 
3/4 c. sugar 
1/2 c. salt 
4c. vinegar 
Dill, green or dry 



VEGETABLE PICKLES Mrs. J. Paul Cline 

(Bessie) 
Cucumbers 
Green peppers 
Onions 
Celery 

Prepared mustard 
4-2/3 c. white vinegar 
1/2 c. salt 
3-1/2 c. sugar 

2 tbsp. mustard seed 
1/2 tsp. tumeric 
1/2 tsp. cloves 

3 tbsp. celery seed 
1/2 tsp. powdered alum 

Blend mustard and a little vinegar. Add other 
vinegar and ingredients and heat to the boiling 
point. Process in boiling water bath for 10 mins. 



-191- 



MIXED GARDEN PICKLES Mrs. J. Paul Cline 

(Bessie) 
3 cucumbers, 5-6" long 
2 medium green peppers 

1 c. cauliflower flowerettes 
1/4 lb. fresh string beans 

8 small onions 

2 c. salt 

1 qt. cider vinegar 

2 tbsp. mixed pickling spices 

Score cucumber rind with a fork, but do not peel. 
Cut into fourths lengthwise and then into 3/4" 
chunks. Seed and cut peppers into 3/4" pieces. 
Cut caulif lower into inch pieces. Cut beans into 
inch lengths. Peel onions. Combine all vegetables 
and cover with salt. Let stand 24 hours. Drain. 
Heat vinegar and mixed pickling spices. Add veget- 
ables and simmer until just tender (about 15 mins.). 
Place in sterilized jars. Seal. Yield: 4 pints. 



BREAD AND BUTTER PICKLES Mrs. John H. Cline 

(Myrtle) 

1 gal. cucumbers, sliced thin 
7 small onions, sliced thin 
1/2 c. salt 

2 qts. cold water 

Put in large pan and cover with cracked ice. Let 
soak for 3 hours. Then squeeze out of water and 
add to boiling mixture below. 

5c. sugar 

5c. vinegar 

1 tsp. ground cloves 

1 tsp. mustard seed 

1 tsp. celery seeds 

1 tsp. turmeric powder 

Heat to boiling point and seal. 



-192- 



PICCALILLI Mrs. Joe Cress 

(Geraldine) 
2 lb. onions 

1 lb. green peppers 

5 lbs. green tomatoes 
3-1/2 lbs. cabbage 
5c. sugar 

2 tbsp. mustard seeds 
2 tbsp. celery seeds 
2 tbsp. salt 

2 qts. vinegar 

Peel onions, seed peppers, put all the vegetables 
through food chopper, using medium knife. Combine 
all ingredients. Cook until slightly thickened, 
about 20 mins., stirring occasionally. Fill jars 
and seal. 



PEPPER RELISH Mrs. Sam Hudson 

(Ola) 
3 onions 

12 sweet green peppers 
12 red sweet peppers 
3 tbsp. salt 
2 pints vinegar 
2c. sugar 

Grind onions and peppers. Cover with boiling 
water, let stand 10 mins. Drain. Cover with 
boiling water again, and bring to a boil. Let 
stand 10 mins. Drain well. Add salt, vinegar, 
and sugar. Heat to boiling, reduce heat, and 
simmer for 15 mins. Put into sterilized jars and 
seal at once. 

This recipe has been in the Hudson family for 4 or 
5 generations. 



-193- 



DELICIOUS PICKLES Mrs. Gene Moose 

(Gaynelle) 

Wash cucumbers. Pack into jars. Solution 
(sufficient for 3 gallons of pickles in glass 
jars): 

1 gallon vinegar 

1/2 lb. (16 tbsp.) dry mustard (work into paste 

with a little of the vinegar) 

1 c. salt 

Pour cold solution over cucumbers in jars and seal 
at once. Store without removing screw bands. 



PENNSYLVANIA DILL PICKLES Mrs. Earl Lippard 

(Doris) 
3 qts. water 

1 qt. cider vinegar 

1 c. salt 

Bring to near boil. 

Place in quart - pickle 

1 grape leaf 

1/8 tsp. red pepper, hot pepper 

1/4 tsp. garlic 

1/4 tsp. dill seeds 

1/8 tsp. alum 

Fill jar with brine. 



-194- 



3-DAY PICKLES Mrs. Frank Hutchinson 

(Ruth) 
7-1/2 lb. cucumbers 
2 c. lime 
2 gal. water 
4 lb. sugar 
2 qt. vinegar 
1/2 box pickling spice 
1 tbsp. salt 

Slice cucumbers across, soak in lime water for 24 
hours. Then wash them well - soak in vinegar, 
sugar, spice and salt solution overnight. Let 
all come to a good boil. Simmer for 30 mins. 
Place in jars and seal. Yield: 5 qts., 2 pts. 



CRISPY CUCUMBER PICKLES (for those who can't have 
salt) Mrs. Guy Cress 

(Helen) 

1 c. vinegar 

2 c. sugar 

2 tbsp. mustard seed 
Sliced cucumbers 

Bring the first three ingredients to a boil. 
Drop sliced cucumbers in hot mixture. Leave in 
mixture until the color changes. Can immediately. 
Fill jars with hot vinegar mixture. 



-195- 



EXCELLENT BREAD AND BUTTER PICKLES 

Mrs. Guy Cress 
(Helen) 

1 gallon sliced cucumbers 

1 dozen small onions, optional 

1/2 c. salt 

3ci sugar 

1 tsp. celery seed 

2 tbsp. white mustard seed 
A few whole cloves 

1/2 tsp* tumeric 

Chipped ice (I use ice cubes.) 

Vinegar, as needed 

Combine sliced cucumbers, onions, salt and ice. 
Let stand 2 or 3 hours in covered pot. Drain 
well. Place cucumbers and onions, if they are 
used, in a large cooking vessel. Place sugar and 
spices on top of cucumbers -onions. Pour vinegar 
over sugar until it reaches the top of vegetables. 
Bring mixture to a boil. Do not boil. Pack jars, 
filling to the top with hot vinegar. Seal immed- 
iately. Refrigerate several hours before serving. 

Our family likes the vinegar mixture to can small 

cucumbers - or cut cucumbers in chunks. This 

was given to our family by Mr. and Mrs. Burns 
McCoy - A good one! 



KOSHER DILL PICKLES Mrs. George Troutman 

(Mary Alice) 

2 qts. water 
1 qt. vinegar 
1/3 c. salt 

1 small red pepper 

3 heads fresh dill 
3 cloves garlic 

3 tbsp. mustard seed 
1-1/2 gal. cucumbers 

Bring water, vinegar and salt to boiling point. 
Put in pepper, dill, garlic and mustard seed. 
Drop cucumbers in and let stand until they 
change color, boiling lightly. Pack in jars. 
cover and seal. Set away for 3 or 4 weeks before 
texxlag* sms 



BREAD AND BUTTER PICKLES Mrs. H. E. Cline 

(Lillian) 
6 qt. impeded, sliced cucumbers 
1 qt. onions, chopped or sliced 
9c. water 
1 c. salt 
6c. sugar 
6c. vinegar 
1 tbsp. tumeric 
1 tsp. each mustard and celery seed 

Put onions and cucumbers in large stone jar. Mix 
salt and water, pour over vegetables. Let stand 
3 hours, drain well, combine other ingredients 
and bring to boil, add cucumbers and onions, heat 
long enough to get hot through. Put in hot jars 
and seal. 



BEET PICKLES Mrs. George Troutman 

(Mary Alice) 
1 gal. small beets 
2c. sugar 
1 stick cinnamon 
1 tbsp. whole allspice 
3-1/2 c. vinegar 
1-1/2 c. water 

Cook beets with roots and about 2 Inches of stem 
left on until tender, dip into cold water and 
slip off skins. Put beets in large preserving 
kettle, combine all other ingredients, pour over 
beets, simmer 15 minutes. Pack hot in sterilized 
jars. Process 10 mins. at 180° . 



-197- 



SQUASH PICKLES Mrs. Jesse Ritchie 

(Maggie) 
4 qts. small squash, sliced thin 
6 med. white onions 
5c* sugar 

3c. white vinegar (or other) 
1/4 c. salt 

1-1/2 tsp. celery seeds 
1-1/2 tsp. tumeric 
2 tbsp. mustard seeds 
1/4 tsp. alum 

Put squash and onions in pan. mix with salt, cover 
with ice and let stand for 3 hours. Mix sugar, 
vinegar, celery seeds, tumeric and mustard seeds 
and bring to a boil. Drain squash. Add squash 
and alum to mixture and boil for 5 mins. Pack 
in jars and seal. 



SOUR MUSTARD PICKLE Mrs. John A. Walker 

(Sarah) 

1 qt. cucumbers 
4 tbsp. sugar 

2 tbsp. salt 

i tbsp. mustard (dry or prepared) 
Enough vinegar to cover cucumber 

Select small cucumbers (about 2" in length), wash 
and pack in quart jars, just as they come from 
the vine. Add sugar, salt, mustard, fill jar 
with undiluted apple cider vinegar and seal. 
Shake jar slightly to dissolve ingredients. 
Pickles are crisp, firm and sour. 



-198- 



FIGBERRY PRESERVES Mrs. Vyron Petrea 

(Hat tie) 
2c. blended figs 

1 small strawberry jello 

2 c. sugar 

Mix together and bring to boil. Boil 3 mins. 
Pour into jars and seal. 



PEPPER RELISH Mrs. Voight Eagle 

(Katharine) 
12 green sweet peppers 
12 red sweet peppers 
3 good red hot peppers 
5 medium onions 

Grind all together. Cover with boiling water and 
let stand 5 mins. Squeeze out. then add the 
following: 

lc. sugar 
3 tbsp. salt 

1-1/2 pt. vinegar (you may weaken the vinegar. 
1 pt. vinegar to 1/2 pt. water) 

Bring all this to a boll and put in jars. 



DILL PICKLES Mrs. Otis Boger 

(Pauline) 
In each quart jar put: 2 grape leaves. 1/8 tsp. 
alum. 1 large head of dill. 1 clove of garlic, 
1 small piece red pepper. 

Boil together and add to previous mixture: 
3 qt. water. 1 c. salt. 1 qt. vinegar. 

Seal and process 10 rains, in hot water bath. 



-199- 



PEPPER RELISH Mrs. Horace Walker 

(Irene) 
2-1/2 lb. sweet peppers 
2-1/2 lb* red peppers 
1 tbsp* cayenne pepper 

1 bunch celery 
5 lbs* apples 

2 lbs* onions 
1*1/2 qt* vinegar 
2 lb* brown sugar 
2 tbsp* salt 
4c* water 

Peel and chop apples - cut celery* Put anions 
and peppers through food chopper (remove pepper 
seeds)* Dissolve salt in water and pour over 
all* Let stand 1/2 hour and drain* Add vinegar 
and sugar* Cook slowly 1-1/2 hours* Seal in 
jars* 



MUSTARD PICKLE Mrs. Otis Boger 

(Pauline) 
1 gal* vinegar 
2c* sugar 
1 scant c. salt 
1 c* ground mustard 
Mix with 1 c. cold water* 

Put spoonful mixed spices in each jar* more or 
less according to taste* 

Wash small cucumbers* pour over boiling water to 
cover* Let stand until perfectly cold* Then pack 
into sterilized jars* Pour over above mixture and 
seal immediately* 



-200- 



GOOD EASY PICKLES Mrs. Paul Barringer 

(Mary) 

1 gallon sliced cucumbers , about 1/4" thick 

2 green sweet peppers 
5 onions, sliced 

1/2 c. salt 

Put the above in a pan with water and ice cubes 

and let chill for 3 hours* 

6c. sugar 

1 tbsp. tumeric 

1/2 tap. ground cloves 

1/2 tap. allspice 

1/2 tsp* cinnamon 

1/2 tsp. celery seeds 

1/8 tsp* whole mustard seeds 

5c* vinegar 

Stir with wooden spoon* Heat the above spices and 

vinegar until melted - remove all the ingredients 

from ice water and mix with the hot mixture* Heat 

to the boiling point but do not boil* Put in jars 

and seal* 



24-HOUR PICKLE Mrs* C* F* Kyles 

(Ida) 
7 lbs* cucumbers (about 2 gallons after slicing) 
2 c* lime 
1/2 c* alum 

1 c* salt 

1/2 box mixed pickling spices 

2 qts* cider vinegar 
4 lbs* sugar 

Cut cucumbers into thin slices* Soak in lime 
water 14 hours , or overnight* Wash well and soak 
in salt water 4 hours* Drain and soak in cold 
water 2 hours* Drain again and bring to a full 
rolling boil in alum water* Drain and rinse* 
Cook 30 minutes in vinegar* spices and sugar* 
Pack while hot and seal* 



-201- 



SWEET 


PICKLES 




Mrs. 


Paul Yost 










(Miriam) 




1 


qt. 


water 










1 


qt. 


vinegar 










3 


or ' 


% whole grain saccharin ) 






1 
S< 


tsp 


• salt 
al whole i 


spice balls 


) tc 
) 


> each 


quart. 



Wash cucumbers and cold pack in jars* Add 
saccharin, salt and spice to each jar. Bring 
vinegar to boil and pour over cucumbers. Seal 
and place in pan of water about half covered 
and bring water to a rolling boil for a few mine. 
Turn off and let stand in hot water till cool. 
This will aid in sealing. If desired, add 1 pod 
of hot pepper to each quart. 



ICICLE PICKLES Mrs. Jim Ashby 

(Audrey) 
2 gal. cucumbers, sliced 

1st day: 1 gal. boiling water. Add 1-1/2 c. salt 
(not iodized salt). Pour over cucumbers and let 
stand 24 hours. 

2nd day: Drain well, add 1 box alum to 1 gal. of 
boiling water. Pour over cucumbers. Let stand 
24 hours. 

3rd day: Drain well. Pour 1 gal. of clean boiling 
water over cucumbers, let stand 24 hours. 

4th days Drain well - add small box of mixed 
pickling spice to 1 gal. boiling vinegar. Pour 
over cucumbers • let stand 24 hours. 

5th day: Drain well. Add layer of cucumbers and 
a layer of sugar (about 5 lbs. sugar). Let stand 
2 days and put in unsealed jars. (Do not heat 
this.) 



-202- 



3-DAY PICKLES Mrs. Sam Hudson 

(Ola) 
7-1/2 lbs. cucumbers 
2c. lime 
2 gal. water 
4 lbs. sugar 
1-1/2 qts. vinegar 
1/2 box pickling spices 
1 tbsp. salt 

Soak sliced crosswise cucumbers in lime and water 
for 24 hours. Wash and soak in solution of sugar, 
vinegar, spices and salt overnight. Let come to 
a good boil, then simmer for 25-30 rains. 9 and 
seal. 



PICKLES Mrs. E. R. Bost 

(Efford) 
1 gal. cucumbers, cut 
Cover with boiling water, let stand 15 mins. 

Mix and boil 5 mins.: 3c. sugar 

3-1/3 c. vinegar 

3 tbsp. salt 

3/4 tsp. mustard seed 

4 tsp. celery seed 
4 tsp. tumeric 

Drain water from cucumbers, pack in jars, fill 
with vinegar mixture and seal. Process 5 mins. 
in hot water bath. 



-203- 



JEWISH PICKLES Mrs. R. D. Del linger 

(Thelma) 
Use dill-sized cucumbers. Wash cucumbers, let 
stand in cold water overnight. Then pack in 
quart jars. 

To each jar add: 1/8 tsp. powdered alum 

1 clove of garlic 

2 heads of dill 
2 grape leaves 

1 small hot pepper 

Combine: 1 qt. vinegar 

Scant 3/4 c. of pickling salt 
1 qt. water 

Bring to boil. Fill jars with hot mixture and 
seal. 



TOMATO CATSUP Mrs. Frank Hopkins 

(Christine) 
4 qts. tomatoes 
2 qts. onions 
2 qts. sweet pepper 

1 c. salt 

1/2 c. hot red pepper 
4c. sugar 

2 tbsp. allspice 
1 qt. vinegar 

1 tbsp. cinnamon 

Grind tomatoes, onions , and peppers. Add other 
ingredients and cook for 3 hours. Put into hot 
jars and seal. Makes about 22 pints. 



-204- 



STRAWBERRY PRESERVES Mrs. R. D. Dellinger 

(Thelma) 
1 heaping pint of berries, washed and steamed 
1 scant pint sugar 

Put berries and sugar in saucepan at slow heat 
until enough juice is extracted to boil* Boil 
slowly for 10 mlns., then boll briskly for 10 
mlns. Remove from heat and put into porcelain 
or earthen vessel and let stand overnight, stirring 
occassionally. Can cold the following day. Seal 
with canning wax. 



RED BEETS Mrs. Gleason Treece 

(Ruby) 

Cook red beets, peel, set aside. Put in large 
sauce pan: 

2c. vinegar 
3c. water 
3c. sugar 
2 tsp. salt 
Cinnamon sticks 

Bring to a good boil. Add red beets and bring 
to a boil. Put In hot sterilized jars and seal. 
Makes 5 quarts. 



-205- 



c 



Q 



s 




s 



r 

o 



e 



S 




-207- 



BROCCOLI CASSEROLE Mrs. Coy Hudson 

(Julia) 
2 pkg. frozen broccoli, spears or chopped 



Make a cheese sauce of: 



2 tbsp. flour 

2 tbsp. margarine or butter 

1 c. sweet milk 

4 slices American cheese, 

grated (1/2 c.) 
Salt to taste (1/2 tsp.) 



Place cooked broccoli in greased casserole. 
Pour cheese sauce over broccoli and cook for 20 
mins. at 350°. Top with hard boiled eggs, sliced 
and paprika. 



BROWN RICE 

1 c. rice 

1/4 stick butter 

1 can onion soup 

1 can beef boullion soup 



Mrs. Ed York 
(Shirley) 



Brown rice in butter until grains are brown. 
Pour in covered dish and add soups. Cover and 
bake 1 hour at 350°. 



Mrs. Brice Bost 
(Jane) 



BAKED BEAN CASSEROLE 

1 large can pork and beans 
1/2 c. chopped sweet pepper 
1/2 c. chopped onion 

2 tbsp. catsup 
1 tbsp. mustard 

Slices of bacon, optional 

Put beans in a baking dish. Add chopped pepper and 
onion. Mix together catsup and mustard, then add 
to beans. If desired, add bacon strips to ingredi- 
ents. Bake at 350° for 45 mins. 



-209- 



CORNED BEEF CASSEROLE Mrs. Kenneth Sherwood 

(Mildred) 
1 pkg. macaroni (6-oz. or 7-oz.), cooked 
1 12-oz. can corned beef 
1/4 lb. grated American cheese 
1 can cream of chicken soup 
1 soup can of milk 
1 onion, chopped 

Mix well. Bake at 375° for 1 hour. 



CHICKEN CASSEROLE Mrs. Herman McLester 

(Shelby) 
1 pkg. Pepperidge Farm Herb Stuffing Mix 
1 medium hen, cooked and picked off bones 
1 can cream of celery soup 
1 can cream of mushroom soup 
1 can chicken broth or cup of broth from cooked 

chicken 
1 stick butter or margarine 

Put stuffing mix in large casserole dish. Melt 
margarine and pour over the mix. Put layer of 
chicken over the mix, pour celery soup, mushroom 
soup, and broth over the chicken, with a spoon, 
lift and mix all ingredients and bake at 350° 
until brown, about 30 mins. 



CHICKEN CASSEROLE Mrs. Donald Deal 

(Nancy) 
1 pkg. Pepperidge Farm Corn Bread Stuffing Mix 
2c. cut up chicken 
1 stick margarine, melted 
1 can cream of chicken soup 
1 can mushroom soup 

Melt margarine and mix with stuffing mix. Put 1/2 
of mixture in casserole dish, top with chicken. 
Blend chicken and mushroom soups with 1/3 cup of 
water. Pour over chicken. Spread other half of 
stuffing mix over and bake 20-25 mins. at 350°. 



-210- 



TOMATO SUPREME Mrs. H. E. Cline 

(Lillian) 
3c. fresh or cooked tomatoes 
1/3 c. green pepper, chopped fine 
1/2 tsp. salt 
1/4 tsp. pepper 
3 tsp, sugar 

2 tsp. chopped onion 
2c. bread crumbs 

3 tbsp. butter 

1/4 c. grated cheese 

Mix tomatoes, green pepper, onion, salt, pepper, 
and sugar. In bottom of greased baking dish, 
put layer of bread crumbs, add half of tomato 
mixture, bits of butter, more crumbs and remaining 
tomatoes. Sprinkle with remaining bread crumbs. 
Add butter, sprinkle with cheese. Bake at 350° 
for 45 mins. 



TAMALE PIE Mrs. John D. Suther 

(Gladys) 
1 lb, ground beef 

Saute: 1 green pepper 
1 onion 

1 can Franco American Spaghetti 
1 can or 1 pt. lima beans 
1 qt. tomatoes 

Add salt and pepper to taste. Let simmer on top 
of stove for 30 mins, and bake in oven for 1 hour 
or until done at 325°, Add grated cheese on top 
of casserole before removing from oven. 



-211- 



CABBAGE CASSEROLE Mrs. Jerry Hi 1 Hard 

(Doris) 
1 small cabbage 

1 large onion, chopped 

2 tbsp. margarine 
lib. hamburger 

2 c. cooked rice 

1 tsp. salt 

1/4 tsp. pepper 

1/4 tsp. onion powder 

1 tsp. Accent, optional 

1/2 tsp. paprika 

1/2 c. catsup 

1 tsp. lemon juice 

Coarsely cut cabbage and cook 8 mins. in boiling 
water (salted). Drain. Cook onion, and beef in 
margarine. Add remaining ingredients. Put 
cabbage in bottom of casserole dish. Cover with 
meat mixture. Sprinkle 1 c. grated cheese over 
top. Cover. Bake 1 hour at 350°. 



CABBAGE CASSEROLE Mrs. H. E. Cline 

(Lillian) 
1 qt. water 
5c. cut cabbage 
Salt to taste 

Bring water and salt to boil, add cabbage, cook 
10 mins., uncovered. Drain. Spread in baking 
dish. Cook together, stirring constantly until 
thickens: 1/2 stick margarine; 1 c. milk; 2 tbsp. 
flour; salt and pepper to taste. Remove from 
heat and add 1 c. or more of grated cheese. 
Stir, pour cheese sauce over cabbage. Melt 1/4 
stick margarine. Pour over 1 pt. soft bread 
crumbs. Spread over cabbage. Bake at 375° for 
30 mins. 



-212- 



GREEN BEAN CASSEROLE Mrs. Wayne Ritchie 

(Phyllis) 
2 1-lb. cans green beans or I use 1 qt. home canned 

beans 
3/4 c. milk 

1 can cream of mushroom soup 
1/3 tsp. black pepper 
1 can French Fried Onions 

Combine milk, soup, pepper; pour over beans. Add 
1/2 can onions; pour into 1-1/2-qt. casserole. 
Bake at 350° for 20 minutes. Garnish with 
remaining onions. Bake 5 mins. longer. 



LIMA AND CORN CASSEROLE Mrs. A. B. Brawley 

(Martha) 
1/2 c. margarine 
1/4 c. flour 
1-1/2 c. milk 
1/2 c. pimiento 

2c. fresh cooked limas or 1 pkg. frozen limas 
2c. fresh cooked corn or 1 pkg. frozen corn 
1 c. chopped onion 
1/4 c. cheese 
1 tsp. salt 
1/4 tsp. pepper 
1 c. bread crumbs 

Melt butter, blend flour and add milk gradually. 
Cook until thick and simmer 2 or 3 mins. Combine 
this sauce with beans, corn and onion. Pour into 
well-greased casserole. Sprinkle with bread 
crumbs. Bake at 350° for 30 mins. 



-213- 



EGGPLANT CASSEROLE Mrs. Gerald Ferguson 

(Bernice) 
1/2 pkg. Dressing crumbs 
1 medium eggplant 
1 egg 

1 can cream of mushroom soup 
1/3 c. milk 

Cook eggplant until tender, drain. Mix in crumbs. 
Pour over soup, mixed with egg and milk. Top with 
grated cheese. Bake at 350° about 45 mins. or 
until brown. 



TURKEY CASSEROLE Mrs. Dewey Sherwood 

(Shelby) 
2c. turkey or chicken 
1-1/3 c. cooked rice 
1 c. mayonnaise 
1 c. chopped celery 
1 can cream of chicken soup 
Salt and pepper 
Water chestnuts and almonds, optional 

Mix and put in casserole dish. Add buttered 
bread crumbs on top. Bake approximately 20-30 
minutes at 350°. 



BEEF-RICE-TOMATO CASSEROLE Mrs. C. W. Yerton 

(Mildred) 
1 lb. ground beef 
1/2 c. raw rice 
1 can tomatoes 
1 tsp. chili powder 
4 tbsp. grated onions 
4 tbsp. grated bell pepper 
Salt and pepper 

Brown meat. Mix other ingredients. Bake at 375° 
for 45 mins. in 2-1/2 qt. covered dish. 



-214- 



HAMBURGER CASSEROLE Mrs. Fred Baker 

(Catherine) 

1 lb. ground beef 
1 can tomatoes 
1/2 can water 
1 chopped onion 
1 tsp. salt 
1/4 tsp. pepper 

Brown ground beef. Add other ingredients. Put 
in a casserole dish. 

5 Irish potatoes, creamed 
1 egg 

Add the egg to the creamed potatoes. Spoon the 
potatoes around the top and edges of the hamburger 
casserole. Brown in 350° oven. 



SWEET POTATO CASSEROLE Mrs. Vyron Petrea 

(Hattie) 

4 c. mashed potatoes. 
Put in large pan. 

Add: 1 stick margarine, soft 
2 tsp. vanilla 
1/2 c. milk 
4 eggs, beaten 
2c. sugar 
1/2 tsp. salt 

Beat well and pour over the top: 

1 c. crushed pineapple 
1/2 c. flour 

1 c. sugar 

2 eggs, well beaten 
1 stick margarine 

Bake 1 hour at about 350°. 



-215- 



BEEF-RICE CASSEROLE Mrs. Harold Overcash 

(Jeanette) 
2 lbs. ground beef 
2 medium onions 
1-1/2 c. celery, chopped 
1 can cream of mushroom soup 
1 can cream of chicken soup 
1-1/2 c. warm water 
1 c. raw brown rice 
1/4 c. soy sauce 
1 large can Chinese noodles 

Brown meat in deep skillet; add onions and celery. 
Heat soups and water and add to meat mixture. 
Stir in rice and soy sauce. Turn into large, 
greased casserole dish; cover with lid or foil, 
bake at 350 for 45 mins. Uncover, spread noodles 
over mixture, return to oven and bake 15 mins. 
longer. 



TUNA FISH CASSEROLE Mrs. Kenneth Sherwood 

(Mildred) 
1 pkg. frozen broccoli 
1 7-oz. can tuna, flaked 
1 10-1/2-oz. can cream of mushroom soup 
1/2 soup can milk 
1/2 c. crushed potato chips 

Heat oven to 450°. Split broccoli stalks, cook 
3 mins., drain. Place in 1-1/2 qt. baking dish. 
Cover with tuna. Mix soup and milk, pour over 
tuna. Sprinkle potato chips over top. Bake 15 
minutes. 



-216- 



VEGETABLE-BEEF LAYER CASSEROLE 

Mrs. Troy Miller 

(Dianne) 
1 lb. ground beef, more meat may be used 
1 tsp. salt 
1/4 tsp. pepper 
1/8 tsp. oregano or thyme 

1 1-lb. can kidney beans, drained 

2 large potatoes, peel and slice thinly 
2 medium onions, thinly sliced 

1/2 c. chili sauce 

2/3 c. shredded Cheddar cheese 

In skillet, combine beef with salt, pepper and 
oregano; mix lightly but evenly. Cook over medium 
heat, stirring occasionally, until lightly brown. 
In 2 qt. casserole, put layer of beef and then a 
layer of vegetables, beginning and ending with 
meat. Add chili sauce. Cover and bake in 375° 
oven for 40 mins. Uncover and top with cheese 
and continue baking about 20 mins. more. Makes 
6 servings. 



SWEET POTATO CASSEROLE Mrs. Buck Waddell 

(Margie) 
3 c. cooked mashed sweet potatoes 
1/2 c. sugar 
2 eggs, beaten 
1/2 tsp. salt 

1/2 stick margarine, melted 
1/2 c. milk 

1-1/2 tsp. vanilla extract 
1/2 c. brown sugar 
1/3 c. all-purpose flour 
1 c. chopped nuts 
1/3 stick margarine, melted 

Combine potatoes, sugar, eggs, salt, 1/2 stick 
margarine, milk and vanilla. Spoon into a 1-1/2 
qt, baking dish. Combine brown sugar, flour, nuts, 
and 1/3 stick margarine. Spread over sweet potatoes, 
Bake at 350° for 35 mins. Yield: 8 servings. 



-217- 



ASPARAGUS CASSEROLE Mrs. H. E. Cline 

(Lillian) 
1 can asparagus, drained 
1 can cream of tomato soup 
1 can cream of mushroom soup 
6 hard-cooked eggs 
5 crackers 
1/2 c. grated cheese 

Put asparagus in casserole. Dilute the cream of 
tomato and mushroom soup with 1/2 of the asparagus 
juice. Slice eggs over asparagus. Pour tomato 
and mushroom mixture over asparagus. Sprinkle 
crackers over mixture. Top with cheese. Bake 
at 375° for 30 mins. 



ASPARAGUS CASSEROLE Miss Dianne Ferguson 

1 #2-1/2 can green asparagus 

1 c. cheese flavored crackers, finely crumbled 

1 #10-l/2-oz. can condensed cream of mushroom soup 

1 tbsp. butter or margarine 

Drain asparagus, reserve liquid. Sprinkle 1/3 of 
crumbs evenly in bottom of buttered 1-1/2 qt. 
casserole. Top with layer of asparagus. Spread 
1/2 of soup evenly over asparagus, sprinkle with 

2 tbsp. asparagus liquid. Repeat layers, ending 
with crumbs. Dot \<rith butter. Bake at 350° 
for 20 mins. or until crumbs brown slightly. 



-218- 



ASPARAGUS CASSEROLE Mrs. Ray Cline 

(Adelaide) 
2 tbsp. butter 
2 tbsp. flour 
1 c. milk 

1 tsp. salt 
1/2 tsp. pepper 

1/4 lb. (1 c.) grated cheese 

2 c. cut asparagus, drained 

12 stuffed green olives, sliced 
15-18 blanched almonds 
Buttered bread crumbs 

Melt butter in saucepan or top of double boiler. 
Stir in flour. Gradually add milk, salt and 
pepper. Cook over medium heat until thickened; 
stir in cheese. Arrange asparagus in buttered 
baking dish; top with olives and almonds. Pour 
sauce over asparagus; sprinkle with buttered 
bread crumbs. Bake at 350° for 25 mins. 



ASPARAGUS CASSEROLE Mrs. Joe Cress 

(Geraldine) 
1 13-oz. can asparagus 

1 c. grated Cheddar cheese 
Potato chips 

2 hard cooked eggs 
1/2 can mushroom soup 

Into a 1-1/2 qt. greased casserole, put a layer of 
drained asparagus and 1 cut up egg. Over this add 
about 1/2 c. grated cheese, a layer of crumbled 
potato chips and 1/4 can mushroom soup. Add. the 
other hard cooked egg, another layer of asparagus, 
and the remaining cheese and mushroom soup. Add 
about 2 tbsp. of asparagus juice and top with a 
layer of crushed potato chips and bake at 300° 
for 20-30 minutes. Makes about 4 to 5 servings. 



-219- 



CHICKEN CASSEROLE Mrs. Jack Wade 

(Doris) 
6 chicken breast, cooked and boned 
2 cans cream of chicken soup 
2 eggs 

1 c. chopped onion 
1 small can Pet milk 
1 pkg. stuffing mix 

Put chicken in casserole dish and cover with 
chicken soup. Mix onions, eggs, milk and stuffing 
mix; adding enough chicken broth to mix well and 
spread over soup. Bake, covered, 1 hour at 325° 
to 350 . Serves 6. 



BEEF, CORN AND TOMATOES Mrs. John A. Walker 

(Sarah) 

1 lb. ground beef 

2 tbsp. Wesson Oil 

1 large onion, sliced 
1/2 c. cubed green pepper 

2 cans (8-oz. size) tomato sauce, such as Hunt's 
1-1/2 c. whole kernel corn, fresh, frozen or 

canned 
1/2 tsp. salt 
1/4 tsp. Tabasco 
3c. cooked rice, optional 

Brown the beef in Wesson Oil in a heavy skillet, 
stirring occasionally to break the meat into 
bite size pieces. Add onion and green pepper; cook 
5 mins. Add remaining ingredients except rice. 
Stir well, then simmer 15 mins. Serve with rice, 
if you like or just as it is. 



-220- 



CHICKEN CASSEROLE Mrs. Gene Miller 

(Brenda) 
1 pkg. corn bread stuffing 
3/4 stick margarine, melted 
Mix well. 

1 fryer or 4 chicken breasts, cooked and cut up. 

1 can cream of chicken soup 
1 can cream of mushroom soup 
Mix well. 

Put 1/2 of crumb mixture in casserole dish, 
then cut up chicken. Pour soup mixture over 
chicken and then put remaining crumbs on top. 
Bake at 400° until brown. 



CHICKEN CASSEROLE Mrs. C. W. Yerton 

(Mildred) 
1 large fryer, cooked 
1 can cream of chicken soup 
1 can cream of celery soup 
3/4 can chicken stock 
1 pkg. Pepperidge Farm Stuffing 

Pour soup and stock over boned chicken. Bake at 
350° till it bubbles well (about 30 mins.). 
Remove and put stuffing mix on top. Use fork 
to punch some of it down. Let bubble at 350^ 
for about 15 mins. 



-221- 



CHEESE VEGETABLE CASSEROLE Mrs. James Walker 

(Margaret) 

3 c. Irish potatoes, diced 
1-1/2 c. carrots, diced 

Cook potatoes and carrots together until tender. 
While the above is cooking, make the following 
sauce: 

1/4 c. butter or margarine 

4 tbsp. flour, mix with melted butter 
2 c. milk 

2c. grated cheese 
2 tsp. salt 

Stir until cheese melts. When potatoes and 

carrots are tender, drain off broth. Add 1 #2 

can English peas, after draining broth, and 

1 small onion, minced. Mix and pour into greased 

baking dish, approximately 12-1/2 x 8-1/4 x 1-1/2", 

and pour cheese sauce over. Bake at 350° for 30 

mins. 



CHEESE 


VEGETABLE 


CASSEROLE 


Mrs. Homer Walker 










(Minnie) 


Cheese 


Sauce: 


! 2 


c. milk 








2 


c. cheese, i 


grated 






2 


tbsp. flour 








1 


tsp. salt 








1/2 c. butter 




Vegetables: 


2 c, 


, diced, cooked potatoes 



1 c. sugar peas, cooked 

2 c. diced, cooked carrots 
1 small onion 

Put vegetables in greased casserole, pour sauce 
over them and bake at 350° for 30 mins. 



-222- 



PIG IN THE BLANKET Mrs. Kenneth Sherwood 

(Mildred) 
1 lb. hamburger meat 
1 tsp. salt 
1 tsp. pepper 
1/2 c. rice 
1 can of tomato soup 
Small onion, chopped fine 
1 tsp. parsley flakes 

Mix all together, make in small rolls. 

Scald cabbage leaves in hot water. Roll meat in 
cabbage. Put in pot, start in a little water. 
Put in tomato soup. Cook 2 to 3 hours. Don't 
let it cook dry. Add little water at a time. 



TUNA FISH CASSEROLE Mrs. Earl Lippard 

(Doris) 
1 pkg. frozen broccoli 
1 7-oz. can tuna, flaked 
1 10-1/2-oz. can cream of mushroom soup 
1/2 soup can milk 
1/2 c. crushed potato chips 

Split broccoli stalk, cook 3 minutes and drain. 
Place in 1-1/2 qt. baking dish, cover with tuna, 
Mix soup and milk and pour over tuna. Sprinkle 
with potato chips and bake at 450° for 15 mins. 



-223- 



BROCCOLI CASSEROLE Mrs. Louis Suther 

(Madelyn) 
2 pkgs. chopped frozen broccoli 
1-3/4 sticks margarine 
1 medium onion 

1 pkg. (8-oz.) Velveeta cheese 
1 can cream of chicken soup 
1 c, rice, uncooked 

Prepare rice as directions say. Melt margarine 
in skillet. Add chopped onions and broccoli. 
Saute til tender. Add cheese and soup. Mix rice 
in. (Do not bake.) 



SUNDAY BROCCOLI CASSEROLE Mrs. Edwin Fisher 

(Linda) 

2 10- oz, boxes frozen chopped broccoli 
1 small jar cheese-whiz 

1 small (6.33 oz.) can evaporated milk 
1/2 c. hot water 

3 tbsp. butter 

1 c. bread crumbs 

Cook broccoli according to directions. Drain, 
reserving 1/2 c. water. Put into 1-1/2 qt. 
baking dish. Cover with cheese-whiz, mixed with 
milk and water. Top with bread crumbs. Dot 
with butter. Bake at 350° for 30 mins. 



-224- 



TOMATO CASSEROLE Miss Annette Safrit 

1 qt. canned tomatoes (or fresh tomatoes) 

1/2 lb. cheese, grated 

Salt to taste 

1 1# loaf of bread (crumbs) 

1 tbsp. oil 

Grease baking dish with oil, then layer of bread 
crumbs, tomatoes and cheese. Repeat and salt. 

Preheat oven to 350° and bake about 15 mins. for 
canned tomatoes and 25 mins. for fresh tomatoes. 



SQUASH CASSEROLE Mrs. Herman Cauble 

(Elizabeth) 
2c. squash, cooked and mashed very fine 
1 tbsp. grated onion 
1 large carrot, grated 
1 can cream of chicken soup 
1 c. sour cream 
Salt and pepper to taste 
Pepperidge Herb Seasoned Stuffing 

Butter dish and cover bottom with 1/2" thickness 
of seasoned crumbs. Mix all ingredients and 
pour into dish. Cover with another 1/2" of seasoned 
crumbs. Dot with butter. Bake at 350 for 40 mins. 

Can be made the night before and stored in refri- 
gerator. Let come to room temperature before 
baking. Serves 10. 



-225- 



SQUASH CASSEROLE Mrs. Harold Overcash 

(Jeanette) 
1/4 c. cheddar cheese 

2 eggs 

3 yellow squash, chopped 
2 medium green peppers 

1 tsp. salt 

Pepper 

1/4 c. corn meal 

1 medium onion 

Blend eggs until mixed. Add chopped squash, green 
peppers, onion, seasonings. Blend 7 seconds. Add 
meal, blend. Add cheese, blend. Put into casserole 
with 1/4 c. of melted margarine. Bake at 350° for 
45 mins. This recipe is mixed in the blender. 



SQUASH CASSEROLE Mrs. Dewey Sherwood 

(Shelby) 
2 lbs. squash 
Salt and pepper to taste 
1 carton sour cream 
1 can undiluted celery soup 
1 small grated onion, or approximately 1 tbsp. 

dehydrated onion 
1 pkg. small, Pepper idge Farm Stuffing Mix 
1 stick margarine 

Cook squash and drain. Mix other ingredients 
together, add squash. Melt margarine and mix 
with stuffing, line pan. Pour in mix. Sprinkle 
small amount of remaining stuffing mix over top 
of casserole. Bake in 350° oven for 30-45 mins. 
Lay foil over top to keep from getting too brown. 

May freeze before or after it is baked. 



-226- 



BAKED SQUASH CASSEROLE Miss Bonnie Barnhardt 

2 lb. squash 

1 can cream of chicken or mushroom soup 

1 c. sour cream 

2 onions, chopped 

4 small carrots, grated 
1 pkg. dressing mix 

Cook squash until tender, add other ingredients 
except the dressing. Melt in casserole dish, 1/2 
stick margarine, add to half of the dressing 
mixture, stirring in other ingredients. Top with 
remaining mixture crumbs. Bake at 350° for 35 
mins. 



SQUASH CASSEROLE Mrs. Jim Hayes 

(Susan) 
2c. squash, cooked and crushed 
2c. cracker crumbs 
1 egg, well beaten 
1 c. milk 

3/4 c. melted butter 
1 small onion, chopped 
Salt and pepper to taste 

Mix ingredients well. Put in square baking 
dish and cover with grated cheddar cheese. 
Bake at 325° for 40-45 mins. 



-227- 



SQUASH CASSEROLE Mrs. Paul Yost 

(Miriam) 
2 lb. squash, frozen or fresh, cooked and well 

drained 
1 carrot, grated 

1 onion, chopped 

2 tbsp. pimiento, chopped 

1 can cream of chicken soup 

1/2 pt. sour cream or 1 c. buttermilk 

1 pkg. Herb Stuffing Mix 

1 stick margarine, melted 

Cook squash, season lightly with salt and pepper. 
Add carrot, onion, pimiento, cream and soup. 
Pour melted margarine over the stuffing mix and 
mix well. Add 1/2 of stuffing mix to squash and 
put in buttered casserole. Cover with remaining 
stuffing mix. Bake at 375° for 25-30 mins. 



BROCCOLI CASSEROLE Mrs. Foy Ritchie 

(Betty) 
2 pkg. chopped broccoli. Cook by directions but 

only 1/2 the time. Drain thoroughly. 
1 can french fried onion rings 
1-1/2 pkg. Pepperidge Farm Stuffing Mix 
1 c. grated Parmesan cheese 
1 can cream of mushroom soup 
1 c. milk. Mix with mushroom soup. 
1 stick margarine. Melted and mixed with stuffing 

mix. 

Place in layers in 2-qt. casserole, using 1/2 of 
broccoli (bottom layer), onion, soup, cheese, 
stuffing mix. Use remaining ingredients in layers 
and ending with stuffing mix on top. Bake, 
uncovered, at 325° for 45 mins. 



-228- 



BROCCOLI CHICKEN DIVINE Mrs. Kenneth Rowland 

(Etta) 
1 10-oz. pkg. broccoli 
1 cooked chicken 
1 can cream of chicken soup 
1/2 c. mayonnaise 
1/4 tsp. lemon juice 
1/2 c. shredded American cheese 
1/4 c. bread crumbs 
1 tbsp. margarine 

Cook chicken until tender and remove from bones. 
Cook broccoli, as directed, until tender. Make 
your sauce by combining the cream of chicken soup, 
mayonnaise and lemon juice. Stir until mixed 
well. Layer in a 1-1/2-qt. greased baking dish 
as follows: 

1. Broccoli 

2. Chicken, cut into small pieces. 

3. Sauce 

4. Cheese 

5. 3read Crumbs 

6. Margarine, cut into small chunks. 

Bake at 350° for 30 minutes or until tender. 



CORN CASSEROLE Mrs. Vyron Petrea 

(Hattie) 
2c. kernel corn 
2 c. tomatoes 
1-1/2 tsp. salt 
1 egg 

1 tsp. sugar 

1 small chopped green pepper 
1 c. coarse cracker crumbs 
1/4 c. butter 
1/2 c. grated cheese 

Mix all together. Bake at 350° for 45 mins. 



-229- 



MEXICAN RICE CASSEROLE Mrs. John A. Suther 

(Martha) 
3 c. cooked, cooled rice (see recipe for cooking 

rice) 
2 2-1/2 c. sour cream 
2 4-oz. cans green chilies 
Salt 

1 12-oz. Monterey Jack Cheese, diced 
1/2 c. Monterey Jack Cheese, grated 
Butter 

Combine rice with sour cream and salt to taste. 
Arrange 1/2 of mixture in bottom of greased 
casserole dish. Place diced cheese wrapped with 
strips of chili peppers on rice. Put rest of 
rice over. Dot with butter and put grated cheese 
on top. Bake for 30-45 mins. at 350 , uncovered. 
(Chilies may be seeded so as not to be too hot.) 

Rice Recipe for Mexican Casserole 

1 c. Uncle Ben's Converted Rice 
2c. water 

2 beef bouillon cubes 

1 tbsp. butter 

Place all ingredients in pan. Bring to boil. 
Simmer uncovered for 25 mins. When mixing sour 
cream with rice, add enough sour cream to make 
mixture creamy. Sometimes it requires more than 

2 cups. 



-230- 



SWEET POTATO CASSEROLE Mrs. George Walker 

(Kay) 
3c. sweet potatoes, mashed 
1/2 c. sugar 
2 eggs, beaten 
1/2 tsp. salt 
1/2 tsp. vanilla 
1/2 stick margarine, melted 
1/2 c. milk 

Combine potatoes, sugar, eggs, salt, 1/2 stick 
margarine, milk and vanilla. Put into baking 
dish. 

1/2 c. brown sugar 

1/3 c. flour 

1 c. chopped nuts 

1/3 stick margarine, melted 

Combine brown sugar, flour, nuts and margarine. 
Spread over sweet potatoes. Bake at 350 for 
35 mins. 



CAREFREE CASSEROLE Mrs. Vyron Petrea 

(Hattie) 
1-1/3 c. Minute Rice 
1 can cream of mushroom soup 
1-1/4 c. water 
2c. diced cooked chicken 
1 c. cooked peas 
1 c. cooked carrot 
1/2 c. grated cheese 
1/2 tsp. salt 

Place rice in 1-1/2-qt. casserole. In pan. blend 
soup and water. Add chicken, peas, carrots, salt. 
Bring to boil. Stir into rice. Top with grated 
cheese. Bake, covered, at 400° for 20 mins. 
Top with fried onions. 



-231- 



SQUASH CASSEROLE Mrs. George Suther 

(Frances) 
2 lbs. squash, cooked, drained, mashed 
1 carrot, raw, grated 
1 tbsp. pimiento, chopped 
1 can cream of chicken soup 
1 pkg. herb stuffing mix 
1/2 pt. sour cream 
1 stick margarine 
1 onion, chopped 

Add 1/2 pkg. stuffing mix to remaining ingredients, 
Put mixture in casserole dish and sprinkle remain- 
ing stuffing over top. Bake at 375 for 25-30 
mins. Make 1 large or 2 small dishes. 



RICE CASSEROLE Mrs. Leon Ensley 

(Ann) 
1 c. rice 
1 stick butter 
1 onion 
1 bell pepper, diced 

1 tbsp. Worcestershire Sauce 

2 dashes or more Tabasco Sauce 

Brown in frying pan. Put in casserole dish. Add 
2 cans beef consomme and 1 can sliced mushrooms. 
Bake at 350° for 1 hour. 



-232- 



CARROT-BRUSSEL SPROUT CASSEROLE 

Mrs. Harold Overcash 
(Jeanette) 

4 large carrots, sliced 

2 10-oz. pkgs. frozen brussel sprouts 

1/2 c. boiling water 

1 tsp. salt 

1 10-1/2-oz. can mushroom soup 

1/2 c. shredded cheese 

Simmer carrots and brussel sprouts in boiling 
salted water until tender. Add soup and cheese; 
stir lightly. Place in greased casserole dish 
and bake until bubbly at 350°. Yield: 6-8 
servings. 



HAMBURGER CASSEROLE Mrs. Ned Hudson 

(Dianne) 

1 small onion 

2 tbsp. butter 

1 lb. ground beef 

1/2 c. uncooked rice 

1-1/2 c. tomato juice or tomatoes 

1 tsp. salt 

1/4 tsp. pepper 

1 tsp. chili powder 

Fry onion in butter, add meat and cook til brown. 
Add tomatoes, cooked rice, and seasonings. Put 
in baking dish and bake, uncovered, for 1 hour 
at 350°. 



-233- 



BEEF CASSEROLE Mrs. Bobby Brown 

(Hazel) 
3 lb. hamburger 
1 onion, diced 
1 green pepper, diced 
1/2 stick margarine 
1 can shoepeg corn 
1 large can tomatoes 
1 can tomato soup 
1 can tomato paste 
1 tbsp. Worcestershire Sauce 
1 tsp. chili powder 
1 pkg. (10-oz.) noodles 
Pinch of red pepper 
Grated cheese, for top 

Cook onion and pepper in margarine until done. 
Add hamburger and brown in same pan. In another 
pot, cook noodles until tender. In large pan, 
mix corn, tomatoes, tomato soup, tomato paste, 
sauce and powder plus red pepper. When noodles 
are tender and hamburger browned, drain 1*oth and 
add to other mixture. Place in large pan or two 
smaller pans and grate cheese over top. Cook 
about one hour in 350° oven. This freezes well. 



WOP JOY Mrs. Horace Walker 

( Irene ) 
1 lb. ground chuck 
1 #2 can tomatoes 
2/3 pkg. (8-oz.) spaghetti 
1 small can corn 
1 large onion 
Cheese 

Brown onion in butter, add meat. Season with 
garlic, chili powder, salt, pepper, tomatoes, 
add cooked spaghetti. Pour into greased pyrex. 
Bake at 350° for 45 mins. Top with sharp cheese, 



-234- 



SQUASH CASSEROLE Mrs. Larry Pinyan 

(Dottie) 
1 qt. cooked squash, drained 
1 medium onion, finely chopped 
Approximately 1-1/2 c. cornbread crumbs 
1 stick margarine 
Salt and pepper to taste 

Slice squash and boil until tender using yellow 
crookneck squash. Drain off water and break up with 
spoon. Add remaining ingredients using more bread 
crumbs if a firmer consistency is desired. Pour into 
shallow baking dish. Dot with butter or margarine. 
Bake about 30 mins. at 450° or until lightly browned 
on top. 



SQUASH DRESSING Mrs. Charlie Moose 

(Janie) 
2 lb. cooked squash 
1 can cream of chicken soup 
1 8-oz. c. sour cream 

1 pkg. dressing mix (half bread, half cornbread) 
1 stick margarine 
1 grated carrot 
1 diced onion 

Combine all ingredients saving a little of the 
dressing mix to sprinkle on top. Pour into buttered 
baking dish and bake at 350° for 30-35 mins. 



-235- 



D 



e 




S 



S 



e 



r 



\ 



5 





^^> 



-237- 



LAYERED DESSERT Mrs. Ray A. Cline 

(Adelaide) 
1 can sweetened condensed milk 
4 tbsp. lemon juice 
1 can fruit cocktail, drained 

Mix milk and lemon juice and then add fruit 
cocktail. 

Place layer of vanilla wafers in container and 
add mixture. Make 2 layers. Top with Cool-Whip. 



BROWNIES Mrs. Larry Cline 

(Faye) 
Melt: 2 squares unsweetened chocolate 
1 stick butter 

Stir in: 2 eggs 

1 c. sugar 
1/2 c. flour 
Pinch of salt 
1 c. nuts 

Bake at 350° for about 25-30 minutes. 



BROWN SUGAR SURPRIZES Mrs. H. E. Cline 

(Lillian) 
1/2 c. butter 
2c. brown sugar 
2 eggs 
1 c. flour 

1 tsp. baking powder 
1 pinch of salt 
1 c. pecans, chopped 

Mix. Press in pan and bake at 350° for 15-20 
minutes. Cut in squares. 



-239- 



FROZEN DESSERT Mrs. Guy Cress 

(Helen) 
4 oz. cream cheese 
2 bananas 

1 c. crushed pineapple 
1/2 c. pecans 

2 tbsp. cream or mayonnaise 

Cream cheese well. Add rest of ingredients. 
Freeze in standard ice tray. Decorate with maras- 
chino cherries. This was given to me by a former 
pupil, Kim Lackey, who prepared it for a classroom 
project. 



COBBLER Mrs. H. E. Cline 

(Lillian) 
1 stick margarine 
3/4 c. sugar 
3/4 c. self-rising flour 

Melt margarine in casserole dish. Pour dry mixture 
over margarine. Pour peaches, cherries,' blueberries, 
or strawberries over all. Bake 1 hour at 300°. 



PEACH COBBLER Mrs. J. Paul Cline 

(Bessie) 
1 stick margarine, melted 
1 c. sugar 
1 c, self-rising flour 

1 c. milk 

2 qt. peaches 

Combine margarine, sugar, flour and milk. Pour in 
casserole. Add peaches, do not stir. Bake at 
350° until golden brown. Yields: 8 servings. 



-240- 



CRAZY CRUST PEACH COBBLER Mrs. Jack Goodman 

(Carolyn) 
1 stick butter 
3/4 c. flour 

1 c. sugar 
3/4 c. milk 

2 tsp. baking powder 

1 #2 can sliced peaches 

Place butter in baking dish and place in oven to 
melt. Combine flour, baking powder, sugar and 
milk and beat the batter. Pour pastry on melted 
butter. Do not stir. Place fruit and juice 
evenly on pastry. Bake at 350° for 45 mins. to 
1 hour. Pastry rises to top. When cooled, serve 
with ice cream. 



CHOCOLATE TOFFEE - A really elegant dessert. 

Mrs. John A. Suther 
(Martha) 

1 c. crushed vanilla wafers 
2/3 c. soft butter 

1-1/3 c. confectioners sugar 

2 egg yolks 

2 bars German Chocolate (4 oz. size), melted 
2/3 c. chopped pecans 

1 tsp. vanilla 

2 egg whites, beaten stiff 

Sprinkle half of crumbs in 8x8 pan. Cream butter 
with confectioners sugar. Stir in rest of ingred- 
ients. Fold in egg whites. Spread in pan. 
Sprinkle with remaining crumbs. Chill several 
hours. Serve topped with whipped cream. 



-241- 



QUICK DESSERT TOPPING Mrs. James Lentz 

(Frances Ann) 
1 can fruit cocktail 

A few fresh strawberries, can use frozen, 
but drain first 

Place in blender and blend only slightly, then 
place in sauce pan with 2 tbsp. cornstarch and 
cook on low till slightly thicken. Cool and use 
over pound cake or ice cream, or both. 



STRAWBERRY DESERT Miss Bonnie Barnhardt 

2 pkg. strawberry jello 
3c. water 

When thick, break up angel food cake in jello 
mixture. Then top with cool whip or dream whip. 



BLUEBERRY COBBLER Mrs. Larry Miller 

(Linda) 

Melt 2/3 stick of butter in deep baking dish. Add 
2 c. fresh blueberries, sprinkle 2/3 c. sugar over 
berries. Add 6 drops of lemon juice. 

DO NOT MIX the above ingredients. 

2/3 c. sugar 

3/4 c. flour 

2 tsp. baking powder 

3/4 c. sweet milk 

Mix together and pour over berries. Bake at 350° 
for 45 minutes. 



-242- 



BLUEBERRY NUT CRUNCH Miss Thelma Walker 

1 #2-1/2 can crushed pineapple 

3 c. fresh or frozen blueberries 

3/4 c. sugar 

1 box yellow cake mix 

1/4 lb. margarine, melted 

1 c. chopped pecans 

1/4 c. sugar 

Lightly grease a 9x13 pan or dish and spread the 
undrained crushed pineapple over the bottom of the 
pan, add the layer of blueberries and the 3/4 c. 
of sugar. Sprinkle the box of cake mix on top of 
the fruit. Then drizzle the melted margarine over 
the mix; top with a generous amount of pecans. 
Finally, add the remaining 1/4 c. sugar. Bake 
at 350° 30-40 mins. After 20 mins. of baking, 
pierce cake all over to allow juice to rise. 



BLUEBERRY DESSERT - Easy but good. 

Mrs. John A. Suther 
(Martha) 

16 graham cracker crumbs 

1/2 c. sugar 

1/2 c. butter, melted 

Mix together and press into pan. 

Beat: 8 oz. cream cheese 
2 eggs 

1/2 c. sugar 
1 tsp. vanilla 

Pour on top of cracker mixture. Bake at 350 for 
15 mins., or until slightly brown on top. After 
this has cooled, add 1 can blueberry pie filling 
on top. Serve with dab of whipped cream. You can 
use another fruit pie filling if you wish. 



-243- 



STRAWBERRY SUPREME Mrs. Ken Rowland 

(Etta) 

Mix the following crumb crust first, so that it 
will have time to cool. 

1-1/2 c. flour 

1/3 c. firmly packed brown sugar 

3/4 c. margarine 

3/4 c. chopped pecans 

Mix well and bake for 15 mins. at 350°. Stir 
several times. Remove from oven and let cool. 

Mix following in a mixing bowl and beat for 20 

mins. 

2 egg whites 

10 oz. strawberries, fresh or frozen 

1 c. sugar 

2 tsp. fresh lemon juice 

After beating ingredients for 20 mins., add a 
large carton of cool-whip and blend for 5 more 
minutes. Put 2/3 of crumb crust on bottom of 
a 9x13 dish. Spoon strawberry mixture on top. 
Sprinkle other 1/3 of crumb crust on top. Freeze 
several hours or overnight. Cut in squares to 
serve. 



FRUIT CRISP Mrs. Jerry Hi 1 Hard 

(Doris) 
1 can pie filling 
1 c. flour 
1 c. sugar 
1 c. oatmeal 
1/2 c. powdered milk 
1 stick margarine 

Pour pie filling into a well-greased baking dish. 
Melt margarine and mix with dry ingredients until 
crumbly and pour on top of filling. Spread lightly. 
Bake at 350° for 30 minutes. 



-244- 



WHIPPED STRAWBERRY DELIGHT Mrs. Jerry Clontz 

(Peggy) 
1 9-oz. can crushed pineapple 
1 3-oz. pkg. strawberry gelatin 
1 c. boiling water 
1 pkg. whipped topping mix 
1/2 c. milk 
2/3 c. chopped nuts 

Drain pineapple, reserving juice. Add enough water 
to juice to make 1 c. of liquid. Dissolve gelatin 
in boiling water. Stir in juice and water. Chill 
until thick and syrupy. Whip topping mix with milk 
until soft peaks form. Whip gelatin until fluffy. 
Beat in whipped topping. Add pineapple and nuts. 
Turn into a lightly oiled 5-cup mold. Chill until 
set. 



STRAWBERRY PARFAITS Mrs. Ned Hudson 

(Dianne) 
1 c. milk 

1 c. dairy sour cream 
1/4 ts. almond extract 

1 pkg. instant vanilla pudding mix (3-5/8 or 3-3/4 
oz.) 

1 can cherry pie filling or strawberry filling, 

(1 lb. 5 oz. size) 
Toasted slivered almonds 

In mixing bowl, combine milk, sour cream, and 
almond extract. Add pudding mix and beat with 
rotary beater till creamy and well blended, about 

2 minutes. Fill parfait glasses with alternate 
layers of pudding, pie filling, and almonds; chill. 
Garnish with additional toasted slivered almonds. 



-245- 



SUB-LIME LOAF Mrs. Harold Overcash 

(Jeanette) 
1 c. coconut, canned 
1/4 c. margarine 
1-1/2 c. vanilla wafer crumbs 
1 pkg. lime jello 

1 c. hot water 
1/2 c. sugar 

2 tbsp. lemon juice 

1 c. evaporated milk, chilled and whipped 

Saute the coconut in margarine until golden brown, 
stirring constantly. Add crumbs and mix well. 
Press half the mixture in the bottom of a 9x9x2" 
pan. Dissolve gelatin in hot water, stir in sugar 
and lemon juice. Chill until slightly thickened. 
Fold in whipped evaporated milk. Turn onto crumb 
mixture in pan. Top with remaining crumbs. Chill 
until firm. Cut into squares. Serves 8. 



COCONUT IGLOOS Mrs. Lewis Cress 

(Jane) 
1 stick butter or margarine 
1 c. sugar 

1 can (1 lb. 4 oz.) crushed pineapple, drained 
1 c. dark raisins, chopped 
1 c. pecans, chopped 
1 box (8 oz.) butter cookies 
Large carton cool whip 
Coconut 

Cream butter and sugar thoroughly. Add to pine- 
apple, raisins and pecans. Mix well. Spread 
between three cookies to make base for each 
igloo. Allow cookies and fruit mixture to stand 
at room temperature for about 8 hours. Add some 
vanilla or almond flavoring and confectioners 
sugar to taste to cool whip. Frost top and sides 
of each igloo with cool whip and sprinkle with 
coconut. Place in refrigerator until time to 
serve. Serves 16. 



-246- 



CHERRY YUM YUM Mrs. John D. Suther 

(Gladys) 
1-1/2 stick margarine 
3c. graham cracker crumbs 
3/4 c. sugar 
2 cans cherry pie filling 

1 8-oz, pkg. cream cheese 

2 pkgs. dream whip 
1 c. milk 

Mix together the margarine, melted, with 3 c. 
graham cracker crumbs. Pour half in long baking 
dish. Whip 2 pkgs. dream whip with one cup cold 
milk. When this gets thick, add 3/4 c. sugar. 
Beat in the 8-oz. cream cheese, pour half of the 
cream cheese mixture over the crumbs, then pour 
on 2 cans of pie filling. Pour remaining cheese 
mixture over cherries and top with remaining 
crumbs. Chill. 



CHERRY YUM YUM Mrs. Paul Yost 

(Miriam) 
3/4 c. sugar 
2 pkgs. dream whip 

1 c. cold milk 

2 cans cherry pie filling 
1 8-oz. pkg. cream cheese 
3c. graham cracker crumbs 
1-1/2 stick margarine 

Melt margarine, mix with cracker crumbs. Cover 
bottom of pan with 1/2 mixture. Whip dream whip 
with milk, add sugar and cream cheese. Pour 1/2 
of mixture over crumbs. Pour both cans of cherries 
over mixture. Add remaining cream mixture, then 
top with remaining crumbs. Use 8x14" pan. 



-247- 



SHERBET Mrs. Br ice Bost 

(Jane) 
1 pkg. jello, your favorite flavor 
1-1/2 c. sugar 
Juice of 2 lemons 
1 qt. milk 
1 c. hot water 

Dissolve jello and sugar in hot water, add juice, 
let cool, add milk. Put in freezing part of 
refrigerator. When about half frozen, pour into 
mixing bowl and stir. Place it back in freezer 
to finish freezing. 



FRUIT SHERBET Mrs. James Walker 

(Margaret) 
2c. orange juice 
1-1/2 to 2 c. banana pulp 
1-3/4 c. sugar 
3 c. whole milk 

Add sugar to orange juice. Mash bananas well, 
about 1/2 banana at a time, and add to juice 
(this will keep it from turning dark). The seeds 
of bananas may be removed by splitting banana and 
cutting on each side of core with sharp, pointed 
knife. Add milk and mix well. Pour into two ice 
trays 10-1/2x4x1-1/2" or 1 large tray. Put in 
ice area of refrigerator and freeze. 

If good ripe oranges and bananas that are not 
bitter are used, the sherbet will be much better. 
The product is no better than the ingredients. 



-248- 



VANILLA HOMEMADE ICE CREAM Mrs. Bob Rimer 

(Doris) 

2 eggs, may be omitted if you use 1 can evaporated 

milk 
2-1/2 c. sugar 

3 tbsp. flour or cornstarch 
1 tbsp. vanilla flavoring 

Mix all above ingredients well with 1/2 gallon 
homogenized milk. Pour into ice cream freezer 
can and fill the remainder of can with homogenized 
milk. Makes 1-1/2 gallon. 

If you like chocolate ice cream , use above recipe 
plus 1 small can of Hershey's Chocolate syrup. 

If you prefer cherry ice cream , use 1 bottle of 
maraschino cherries and juice plus 8-10 ozs. of 
cheerwine bottle drink and the vanilla recipe. 

If you prefer peach , blend 2 pts. sweetened raw 
peaches in your blender until liquified and add 
to above vanilla recipe. 



-249- 



D 

e S 

s q 

S Si Q 



n S " ui 




3 

s 



s 



c 



5 




-251- 



TERIYAKI STEAK SAUCE Mrs. Earl Hur locker 

(Alice) 
1/2 c. soy sauce 
1/4 c. salad oil 
2 tbsp. molasses 
2 tsp. ginger 
2 tsp. dry mustard 
1 tsp. garlic powder 

Marinate steaks 45 mins. before grilling - any 
longer time will give too strong a flavor. Use 
sauce to baste with while grilling. 



TOMATO 


SAUCE (Make a day ahead) 










Mrs. 


John A. Suther 








(Martha) 


1/2 minced onion 






2 


tbsp. 


, olive oil 






2 


cloves garlic, crushed 






3 


large cans tomatoes 






2 


cans 


puree 






1 


can paste 






2 


tbsp. 


, basil leaves 






2 


tsp. 


oregano leaves 






2 


tsp. 


marjoram 






3 


tsp. 


parsley 






1/2 c. 


sugar 






2 


tsp. 


salt 






1/2 tsp. pepper 






2 


lbs. 


ground beef 







Saute minced onion and garlic in olive oil. Break 
up tomatoes by putting in blender or chop for 1-2 
seconds. Add tomatoes to onion mixture. Add 
remaining ingredients. Cook at medium temperature, 
stirring occasionally for 3 hrs. Brown 2 lbs. 
ground beef, drain fat and add to sauce. Heat for 
1/2 hr. Let stand overnight at room temperature, 
uncovered (if thin). 



-253- 



ALL-PURPOSE MEAT SAUCE Mrs. Jerry Milliard 

(Doris) 
3 tbsp. oil 

3 cloves garlic, minced fine 
3 chopped green peppers 
3 large onions, chopped 
3 lbs* ground beef 
3 6-oz. cans tomato paste 

3 8-oz. cans tomato sauce 
3c. boiling water 

1 tbsp. salt 
1 tbsp. paprika 
1 tsp. celery salt 
1 tsp. garlic powder 

1 tsp. chili powder 

2 tbsp. Worcestershire Sauce 

4 tbsp. sugar 

Heat oil in large pot. Add garlic, onion and 
green pepper. Cook over low heat 5 mins.. add 
meat; mix well and cook on high heat until lightly 
brown. Add tomato paste, sauce, water and season- 
ings. Simmer at least 1 hour. Any extra sauce 
may be frozen for later use. 



-254- 



BAR-B-QUE SAUCE Mrs, James Lentz 

(Frances Ann) 

1 bottle Kraft's Bar-B-Que Sauce 

2 tbsp, brown sugar 
3/4 pint white vinegar 
1 tbsp. salt 

1 tbsp. pepper 

1 tap. garlic powder 

1 lemon, sliced 

1 tbsp. Worcestershire Sauce 

Texas Pete to taste 

Mix above and heat until hot, place meat (best 
on chicken) on grill and cook until almost done, 
brushing occasionally with sauce. Then put in 
oven and pour sauce over meat and cook until 
meat is tender. Remove lemon slices if you store 
sauce. 



BARBECUE SAUCE 


Mrs. 


George Suther 








(Frances) 


3 


tbsp. 


catsup 






2 


tbsp. 


vinegar 






1 


tbsp. 


lemon juice 






1 


tbsp. 


dry mustard 






1/2 c. i 


water 






2 


tbsp. 


Worcestershire 


Sauce 




2 


tbsp. 


butter 






3 


tbsp. 


brown sugar 






1 


tbsp. 


chili powder 






1 


tbsp. 


salt 






1/2 tsp 


. red pepper 






1 


tbsp. 


paprika 







Mix all ingredients in saucepan. Heat until 
butter melts. Simmer for a few minutes. Use 
with chicken, pork chops or other meats. 



-255- 



WHITE SAUCE MIX Mrs. Gerald Ferguson 

(Bern ice) 

In mixing bowl, thoroughly stir together: 1-1/3 c. 
non-fat dry milk powder, 3/4 c. all-purpose flour, 
and 1 tsp. salt. With pastry blender, put in 
1/2 c. butter or margarine till mixture resembles 
small peas. Refrigerate in tightly covered 
container till needed. Makes enough sauce mix 
for about 6 c. medium white sauce. Cheese may 
be added to make a cheese sauce. 

To make 1 c. medium white sauce t In saucepan, 
thoroughly combine 1/2 c. of the Creamy Sauce 
Mix and 1 c. cold water; cook and stir over 
medium heat till mixture is thick and bubbly. 



FRENCH DRESSING Mrs. Vyron Petrea 

(Hattie) 
1/2 c. sugar 
1 c. Wesson Oil 
1 tsp. salt 
1 large onion, grated 
Juice of 1 lemon 
1/2 c. tomato ketchup 

Mix well. Store in refrigerator. Use as needed, 



ROQUEFORT DRESSING Mrs. Earl Blackwelder 

(Pat) 
1/3 c. canned milk 
1-1/2 tbsp. lemon juice 
1 c. mayonnaise 
4 oz. Roquefort or Bleu Cheese 

Mix all ingredients together except cheese. 
Break cheese and blend all together. 



-256- 



FLORIDA DRESSING Mrs. Lewis Cress 

(Jane) 

In blender , put a slice of cut-up onion, I tap. 
salt, I tsp. powdered mustard, 1 tsp. celery 
salt, 1 tsp. paprika, plus 1 c. sugar and 1/2 c. 
vinegar. Blend, then add 1 c. oil and blend 
again. Shake each time before using. 



WALDESIAN DRESSING Mrs. Lewis Cress 

(Jane) 
1/4 c. vinegar 
3/4 c. oil 
1/4 tsp. salt 

1 tsp. Worcestershire Sauce 
1/4 tsp. pepper 
1/2 tsp. garlic powder 

Blend. Use on tossed salad. 



SOUR CREAM DRESSING Mrs. James Lentz 

(Frances Ann) 
1 c. mayonnaise 
1/2 c. buttermilk 
1 small chopped onion 
Garlic salt, to taste 

Mix and store in refrigerator in covered carton. 



COTTAGE CHEESE DRESSING Mrs. James Lentz 

(Frances Ann) 

1 lb. cottage cheese 

2 oz. blue cheese 
1/2 c. buttermilk 

1 tsp. parsley flakes and chives 
1/2 tsp. garlic powder 
Salt, to taste 

Mix well and store in refrigerator. 



-257- 



GREEN BEAN SALAD Mrs. Webster Med 1 in 

(Frances) 
1 can LeSueur Small Peas, drained 

1 can French green beans, drained 
Fresh or canned pimientoes, cut 

2 small onions 
2 tbsp. water 
Salt to taste 
1-1/4 c. sugar 
1/2 tsp. paprika 
1 c. vinegar 
1/2 c. oil 

Several stems of celery 

Mix all spices and liquids and add to the beans, 
peas, celery, pimientoes, and onions. Seal and 
refrigerate for 12-24 hours before serving. 



FOUR BEAN SALAD Mrs. E. R. Bost 

(Efford) 
Red Kidney Beans, 1 16-oz. can 
Green Beans, 1 16-oz. can 
Wax Beans, 1 16-oz. can 

Gar banjo Beans or chick peas, 1 16-oz. can 
Fresh onion, thinly sliced, 1 med. 
3/4 c. sugar 
2/3 c. vinegar 
1 tsp. salt 
1/2 tsp. pepper 
1/2 c. all-purpose oil 

Drain beans, discard liquid. Combine and toss 
with onion. Combine rest of ingredients and 
pour over beans. Mix well and chill. 



-258- 



CABBAGE AND APPLE SALAD Mrs. Marvin Petrea 

(Caroline) 

1 pkg, lemon Jello 

2 c. hot water 

1/2 c, shredded cabbage 

4 tap* vinegar 

1/2 tap. salt 

1 c. diced apples 

1/4 c. chopped nut meats 

Dissolve jello in hot water, chill until slightly 
thickened* Combine cabbage, vinegar and salt, 
let stand about 20 mins. Fold seasoned cabbage, 
apples to nuts and then to jello. Turn into 
Individual molds, chill until firm. Turn mold 
on crisp lettuce, garnish with dressing. Serves 
6. 



VEGETABLE SALAD Mrs. Gene Miller 

(Br ends) 
1 can green peas 
1 can green beans 
1 can lima beans 
1 onion, to taste 
1 stalk celery, or to taste 
1 small can pimiento 
1 c. sugar 
1/2 c. salad oil 
1 c. vinegar 
Salt and pepper to taste 

Drain peas, beans and limas; chop onion, celery 
and pimento. Combine these in bowl and mix well. 
Mix sugar, oil, vinegar, salt and pepper. Pour 
ever first mixture and let set in refrigerator 
for 24 hours. When ready to serve, drain the oil 
and vinegar mixture from the salad. 



-259- 



VEGETABLE SALAD Mrs. James Lentz 

(Frances Ann) 
2c. potatoes 
2c. carrots 
Cut into small pieces and cook until tender. 

1 c. green beans 

1 c. cabbage 

2c. lettuce 

Green pepper, to taste 

1 cucumber 

1 onion, medium- size 

Cut all of the above small, then mix the follow- 
ing dressing and pour over, stir occasionally. 
If I am pressed for time, I sometimes use a can 
or two of Vegetable-All. 

Dressing: 1/4 c. mayonnaise 
4 tbsp. salad oil 
4 tbsp. vinegar 
1 tbsp. sugar 
1 tbsp. mustard 
Salt and pepper to taste. 

Mix and pour over above salad. 



PARADISE SALAD Mrs. Cecil Cline 

(Ruth) 
1 pkg. lemon jello 
1 pkg. plain gelatin 
3/4 c. hot water 

Mix the above and add 1 can crushed pineapple, 
1 c. sour cream and 1 c. cottage cheese. Put 
in mold. When ready to serve, garnish with 
lettuce. 



-260- 



APRICOT- JELLO SALAD Mrs* Ned Hudson 

(Dianas) 

Dissolve 2 boxes apricot jello in 2 c. hot water* 

Addt 1-1/2 c. cold water, jell slightly 
Add: 1 #2 can drained pineapple, 2 sliced 
bananas, 2 c* miniature mar shawl lows. 

Topping: 1/2 c. pineapple juice 
1/2 c. sugar 
2 tbsp* flour 
1 egg, beaten 

Cook topping until thick* While hot, add 1 large 
cream cheese, stir until smooth* Cool* 

Add: 1 envelope Dream Whip, whipped* Fold into 
other mixture* Pour over jello mixture* 



HOLIDAY FRUIT SALAD Mrs* Ray A* Cline 

(Adelaide) 
1 #2 can fruit cocktail, drained 
2c* miniature marshmallows 
1/2 c* chopped pecans 
1/2 c* coconut 
1 carton sour cream 

Mix and chill* Serve on lettuce or as a dessert. 



-261- 



PINEAPPLE CONGEALED SALAD Mrs. Ray A. Cllne 

(Adelaide) 
1 box each of lemon and lime jello, dissolved 
in 2 c. hot water 

Add: 2 tbsp. lemon juice and let cool 9 but not 
congeal. 

Add: 1 #2 can crushed pineapple 

1 box (carton) drained cottage cheese 

1 c. mayonnaise 

1 c. chopped nuts 

1 tbsp. horseradish , optional 

1 c. sweetened condensed milk 

Mix together and congeal. Serves 9-12. 



OUT-OF-THIS-WORLD SALAD Mrs. Kenneth Sherwood 

(Mildred) 
1 pkg. lime jello 
1 c. boiling water 

1/2 pkg. miniature marshmallows (or 1 small pkg.) 
1 small can crushed pineapple 
1 small pkg. cream cheese 
1/3 c. sugar 

1 small pkg. Dream Whip (1 envelope) 
1/2 c. chopped pecans 
1 small container cottage cheese 

Combine jello and water in bowl to dissolve. Add 
marshmallows and stir until partially dissolved. 
Add crushed pineapple and cottage cheese. Chill. 
Whip cream cheese and sugar. Mix and whip Dream 
Whip with 1/2 c. cold milk. Mix with cream cheese, 
Combine with jello mixture. Add pecans and chill. 



-262- 



FROSTED FRUIT SALAD Mrs. Cecil Cllne 

(Ruth) 
1 pkg. orange jello 

1 pkg. lemon jello 
2c, hot water 
1-1/2 c. cold water 

2 tbsp. lemon juice 

1 large can crushed pineapple , drained 

2 c. miniature marshmallows 
2 bananas, cubed 

Pour this in large bowl as this is the base. Be 
sure and let it jell. 

Topping: 1/2 c. sugar 

2 tbsp. flour 

1 carton cool-whip 
Mix above thoroughly and add: 2 tbsp. margarine, 
pineapple juice, and stir. Cook until thickened. 
Add 1 egg and let cool. Add cool-whip. Pour 
over salad and add 1/2 c. grated cheese and mar- 
aschino cherries. 



BLUEBERRY SALAD Mrs. Flaves Furr 

(Mary Francis) 
2 pkg. grape gelatin 
2c. boiling water 

Add: 1 can crushed pineapple (large) 
1 can blueberry pie filling mix 
Put into refrigerator until set. 

Mix: 1 8-02. pkg. cream cheese 
1/2 pint sour cream 
1/2 c. chopped nuts 
1 tap. vanilla 

Add this mixture on top. Serve with lettuce, 
if desired* 



-263- 



COCA-COLA SALAD Mrs. Frank Hopkins 

(Christine) 
2 small pkgs. lemon jello, dissolved in 1 c. hot 
water* 

2 cool 6-oz. coca-colas 
1 small can crashed pineapple 
1/2 c. nuts or celery 
1/2 small pkg. marshmallows 
1/2 bottle green and red maraschino cherries, 
drained and sliced 

Mix and put into a large or individual molds* 
Refrigerate until firm. 



SUNSHINE SALAD Mrs. Rick McRorie 

(Sharon) 
1 3-oz. pkg. lemon flavored gelatin 
lc, hot water 

1 c. pineapple syrup and water 
1 tbsp. vinegar 
1/2 tap. salt 
lc. grated raw carrots 

1 #2 can (2-1/2 c.) crushed pineapple, drained 
1/3 c. chopped pecans 

Dissolve gelatin in hot water. Add pineapple 
syrup and water, vinegar and salt. Chill till 
slightly thickened. Fold carrots, pineapple, 
and nuts into slightly thickened gelatin. Turn 
into individual molds or 10"x6"xl-l/2" pan. 
Chill until firm. Unmold on crisp lettuce. 



-264- 



ORANGE JELLO SALAD Mrs* Morris Tar 1 ton 

(Doris) 

2 pkgs. orange jello 
2c, hot water 

1 can frozen orange juice 

1 can Mandarin oranges with juice 

1 small can crushed pineapple 

Dissolve jello in the 2c* water. Add the other 

3 ingredients and let congeal* 

1 pkg* Instant Lemon Pudding 

1 c. milk 

1 carton Cool Whip 

Mix the pudding and milk and fold the cool whip 
into this mixture* Put on top of the congealed 
salad* 



ORANGE JELLO SALAD Mrs* Charles Fortune 

(Lorene) 
2 pkgs* orange jello 
2c* hot water 
Dissolve the above* 

Add: 1 can frozen orange juice* undiluted 

1 small can crushed pineapple with juice 
1 can mandarin oranges with juice 

Let congeal* 

Whip 1 pkg* Dream Whip according to directions* 
Make 1 pkg* Instant Lemon Pudding with 1 c* milk* 
Fold into Dream Whip and put on top of congealed 
salad* 



-265- 



-266« 



FROZEN SALAD Mrs. Troy Miller 

(Dianne) 
1 large carton Cool Whip 
1 large can crushed pineapple, drained 
1 small pkg. frozen strawberries, drained 
1/2 c. chopped pecans 
lc. mar shmal lows, miniature 
1 tbsp. mayonnaise 

Stir all ingredients together and freeze in 
individual servings* 



CHERRY SALAD Mrs. Troy Miller 

(Dianne) 

1 large can sour pitted cherries 

2 small cans crushed pineapple 
lc. chopped nuts 

1 orange, grated rind plus juice 

1 lemon, grated rind plus juice 

2 pkgs. cherry jello 
3/4 c. sugar 

Mix juice from cherries and sugar. Bring to boil 
and remove from heat. Add all other ingredients 
and stir until jello is melted. Refrigerate 
until set. 



BAHAMA SALAD Mrs. Kenneth Sherwood 

(Mildred) 
2 3-oz. pkgs. cream cheese 
2 tsp. salt 
2 tsp. lemon juice 

2 tbsp. mayonnaise 

1 can crushed pineapple or fruit cocktail, drained 

1/2 c. maraschino cherries 

1/2 c. nuts 

lc. whipped cream 

3 bananas, sliced 

Mix all together and refrigerate. 



-267- 



APRICOT SALAD Mrs. Paul 0. Petrea 

(Opal) 

1 #2 can crushed pineapple 
l/2c. sugar, or less to taste 

2 3-oz* pkg. A & P Apricot Gelatin 
1 8-02 • pkg. cream cheese 

Id ice water 

1 c. diced pecans 

1 9-oz. carton cool whip 

Combine in saucepan, pineapple, pineapple juice 
aad sugar and let come to boll. Remove from heat* 
Stir in gelatin until dissolved* Blend in cream 
cheese, then ice water* Cool* Add nuts* Let 
congeal slightly in refrigerator. Add cool whip* 
Mix well* Serves 12-15* 



DELIGHTFUL SALAD Mrs* Guy Cress 

(Helen) 
1 c. milk 
16 mar shmal lows 

1 large pkg* Philadelphia Cream Cheese 
1 small can crushed pineapple 
1 e* nuts 
1 tsp* butter 

1 pkg. each jello - orange or clear or any 
color (3 pkgs.) 

Take a package of jello, let it form in dish. 
Cook milk, marshmallows and cheese until dissolved. 
Add jello, pineapple, and butter. Let stand until 
cool, then add pecans. Pour over formed jello. 
After this cools and forms, add last package of 
jello* 



-268- 



TUNA-RICE SALAD Mrs. Guy Cress 

(Helen) 
Bring to a boll: 1 e. water 

2 beef bouillon cubes 
Add i 1 c. packaged pre-cooked rice* Stir with 
fork and cover tightly according to time listed 
on package* Chill the rice. 

Combine: 1 7-oz. can tuna 
1 c. celery 

1/2 c. green bell peppers 
1 tbsp. chopped onion 
1 tbsp. soy sauce 
4 to 5 tbsp. mayonnaise 

Add the above mixture to the chilled rice. Chill 
again. Serve on lettuce. 

A unique salad for a hot day and very tasty. 



CRUSHED PINEAPPLE-CARROT MOLD 

Mrs. James Walker 
(Margaret) 

Drain 1 #2 can crushed pineapple. Add enough water 
to pineapple syrup to make 1-1/2 c. Heat to a 
boil. Add 1 pkg. lemon jello, stir until dissolved, 
Add 1/2 c. sugar, 1/4 tsp. salt, and 2 tbsp. lemon 
juice. Chill until slightly thickened. Add pine- 
apple and 1 c. finely grated carrots. Whip 1/2 
pint whipped cream stiff, fold into gelatin mix- 
ture. Pour into 8 M ring mold (1-1/2 qts.). Chill 
until firm. 

If the mold is greased slightly with mayonnaise 
or salad dressing, the salad will turn out of mold 
more easily. 



-269- 



KOREAN SPINACH SALAD Mrs. John A. Suther m 

(Martha) J 

1 bag fresh spinach 
1 large can bean sprouts, drained 

1 small can water chestnuts, drained and sliced i 

2 hard boiled eggs, sliced ■ 
5 strips of bacon, crumbled 

Mix all above and put into bowl. Make the salad | 
dressing and put into separate container until 
serving time* 

Dressing: 1 c. oil « 

3/4 c. sugar 

Salt to taste | 

1/3 c. catsup I 

1/4 c. vinegar 

1 medium onion, grated 

2 tap. Worcestershire Sauce 

Mix and refrigerate* 



HAWAIIAN CHICKEN SALAD Mrs. Lewis Cress 

(Jane) 
This is an attractive salad for a ladles luncheon. 
We served it at a bride's luncheon for fellow 
teachers at Beverly Hills School In Concord. It 
always brought oohs and ah's. 

1 qt. chicken, cut (white) 

1/2 lb. seedless white grapes (2 c.) 

1 c. toasted slivered almonds 

1-1/2 c. mayonnaise 

1/2 tsp. curry powder 

1/2 tsp. soy sauce 

1/2 tsp. lemon juice 

Pineapple chunks for garnish 

Paprika 

2-1/2 oz. water chestnuts 

Lightly combine all ingredients except pineapple 
chunks. Serve on a circle of cantaloupe. Garnish 
with pineapple and paprika. This goes well with a 
good broccoli casserole and hot rolls. 



-270- 



YUM-YUM SALAD 



Mrs. Lewis Cress 
(Jans) 



1 ig. pkg* orange jello 

1 lg. can crushed pineapple 

lc, grated cheese 

1 lg. container cool -whip 

3/4 c. nuts 

2c* water 

3/4 c. sugar 

Bring the water and sugar to boil and add jello 
and pineapple* Chill* Add cheese* cool-whip, and 
nuts and refrigerate* 



FROZEN FRUIT SALAD 

1 8-oz* cream cheese 

1/2 c* mayonnaise 

1/2 c* powdered sugar 

1 tsp* vanilla 

Juice of 1 lemon 

2 

1 

1 

1 

2 



Mrs* Louis Suther 
(Madelyn) 



Cream together* 



c* cool whip 

pkg* frozen strawberries 

can pineapple chunks* drained 

can sliced peaches • drained* cat up 

c* miniature marshmallows 



Mix all together and put in milk cartons and 
freeze* Slice to serve* 



-271- 



GREEN SALAD Mrs. Louis Suther 

(Madelyn) 
1 small cal crushed pineapple 
1 pkg. lime jello 
1 12-oz. cottage cheese 
1 small Cool-Whip 
1/4 c. chopped nuts (pecans) 

Boil crushed pineapple 2 mins. Add jello (dry) 
and boil 2 mins. Cool. Add cottage cheese, 
Cool-Whip , nuts. Mix and chill. 



SWEET SALAD Mrs. King Miller 

(Louise) 
1 c. Eagle Brand Sweetened Condensed Milk 
1 c. mayonnaise 
1 tsp. lemon juice 
1 can fruit cocktail, drained 
1 small pkg. mar shmal lows 

Cut marshmallows in small pieces, mix all together. 
Let stand in refrigerator one hour before serving. 



BLUEBERRY SALAD Mrs. Herman McLester 

(Shelby) 
Mix: 2 pkgs. strawberry jello 
1 c. boiling water 

Add: 1 can blueberries, in heavy syrup 
1 can crushed pineapple 
1 c. chopped pecans 

Let set until congealed, then add topping: 1 8-oz. 
pkg. cream cheese, softened, 1/2 c. sour cream, 
1/2 c. sugar. Add nuts on top, if desired. 



-272- 



LIME CONGEALED SALAD Mrs. Prank Hutchinson 

(Ruth) 
1 3-oz. pkg. lime jello 
1 c, boiling water 
1/2 c. cold water or juice 
1 small can crushed pineapple 
1 c. cottage cheese 
1 c, whipped topping 

Dissolve jello in hot water. Add cold water or 
juice, pineapple and cottage cheese. When cool 
enough, let mixture congeal slightly and fold in 
topping. Nuts (pecans) may be added, if desired. 
Allow the mixture to congeal and serve. This is 
a very popular salad when served to a group of 
people. 



BLACK CHERRY SALAD Mrs. Kenneth Sherwood 

(Mildred) 
1 pkg. black cherry jello 
1 can black cherries, chopped 
1 small can crushed pineapple 
1 c. pecans 

1 can apricots, chopped 
1/2 pint sour cream 
1 8-oz. pkg. cream cheese 
1/4 c. sugar 

Drain off the juice. Bring to boil 2 c. of 
juice. Add 1/4 c. sugar, pour over jello and 
let it chill. Beat sour cream and cream cheese. 
Fold in nuts and fruit. Add to jello mixture 
and blend. Chill. 



-273- 



CHERRY COCA-COLA SALAD Mrs. David Blackwelder 

(Monty) 
1 I- lb. can Bing cherries 
1 l-lb.4-oz. can crushed pineapple 

1 6-oz. pkg. cherry flavored gelatin (or lemon) 

2 6-1/2-oz. bottles cola beverage 

Drain juice from fruit; add water, if necessary, 
to juice to make 2 cups. Heat juice to boiling; 
add gelatin, stir until dissolved. Cool. Add 
cola and fruit. Pour into a 1-1/2 qt. mold (or 
container). Chill until set. Serve with salad 
dressing, cream cheese dressing, whipped cream, 
or just plain. 



STRAWBERRY SALAD Mrs. J. Paul Cllne 

(Bessie) 
2 3-oz. pkgs. strawberry gelatin 
1-1/2 c. boiling water 
2 10-oz. pkgs. frozen strawberries 

1 16-oz. can crushed pineapple 

2 large bananas 

1/2 pint sour cream 
1/2 c. chopped nuts 

Dissolve gelatin in boiling water. Add partially 
thawed strawberries, pineapple, and mashed bananas. 
Pour half of mixture into an 8xl2-inch pan and 
chill until set. Spoon sour cream over top of 
congealed layer. Cover with remaining gelatin 
mixture. Chill until firm. 



-274- 



STRAWBi 


ERRY DELIGHT Mrs. 


Lloyd 


Nesblt 




(Hel< 


sn) 




1 9-oz 


• can crushed pineapple 






1 3-oz 


• pkg. strawberry gelatin 






1 c. boiling water 






1 pkg. 


Cool-Whip topping mix 






1/2 c. 


milk 






2/3 c. 


chopped nuts 







Drain pineapple , reserve juice. Add enough water 
to juice to make 1 c. of liquid. Dissolve gelatin 
in boiling water. Stir in juice and water. Chill 
until thick and syrupy. Whip topping mix with 
milk until soft peaks form. Whip gelatin until 
fluffy. Beat in whipped topping. Add pineapple 
and nuts. Turn into a lightly oiled 5-c. mold. 
Chill until set. 



LIME SPRING CONGEALED SALAD Mrs. Herman McLester 

(Shelby) 
1 pkg. lime gelatin 
3/4 c. boiling water 
1 small can crushed drained pineapple 
1 small pkg. cream cheese, softened 
1/2 c. chopped nuts 
3 tbsp. mayonnaise 
1 small can evaporated chilled milk 

Dissolve lime jello in boiling water. Beat cream 
cheese and pineapple. Add all ingredients to jello 
and put in dish to chill. 



YEAR ROUND AMBROSIA Mrs. Bruce Llpe 

(Joyce) 
1 11-oz. can mandarin oranges, drained 
1 4-oz. bottle maraschino cherries, halved 
1 9-oz. can pineapple tidbits, drained 
1 8-oz. can coconut 
1 pint sour cream 

Mix the above together and chill. 



-275- 



CONGEALED SALAD Mrs. H. E. Cline 

(Lillian) 
1 pkg. lime jello 
1 c. hot water 
1 3-oz. pkg. cream cheese , this will break up in 

hot water- jello* 
1 small can crushed pineapple 
1 tbsp* milk or cream 
1/2 c. chopped nuts 
1/2 c. cut up marshmallows 

Mix* Yield: 6 servings* This was a favorite 
recipe of the late Mrs* Clara Belle Casper* 



CONGEALED SALAD Mrs* Dewey Sherwood 

(Shelby) 
1 small pkg* cream cheese 
1 small can evaporated milk 
1 small can crushed pineapple* drained 
1 c. pecans 
1 pkg* lime jello 
1 c* warm water 

Chill milk and whip* Dissolve jello with water* 
and blend in cream cheese* Fold in whipped milk* 
pineapple and nuts* Chill* 



SIX- 


CUP SALAD 


Mrs* 


A* B* 


Brawley 








(Martha) 




1 


c. 


marshmallows* miniature 






1 


c* 


cottage cheese 








1 


c. 


sour cream 








1 


c* 


fruit cocktail* 


drained 






1 


c* 


pineapple 








1 


c* 


coconut 









-276- 



APRICOT SALAD Mrs. Buck Vaddell 

(Margie) 
2 small pkgs. apricot jello 
2 small cans crushed pineapple 
2 sliced bananas 
2 c. miniature marshmallows 

Prepare jello and the above and let set. 

Topping: 1/2 c. pineapple juice 
3/4 c. sugar 

1 beaten egg 

2 tbsp. flour 

Cook the above until thick, add 8-oz. cream cheese 
to cooked topping , let cool. Mix 1 pkg. dream 
iThip as directed and fold into mixture. Place 
on top of jello. Then sprinkle with coconut. 



CINNAMON APPLESAUCE SALAD Mrs. Gerald Ferguson 

(Bern ice) 
2 pkg. lemon or cherry flavored jello 
1/2 c. red cinnamon candies 
3c. boiling water 
2c. unsweetened applesauce 

1 tbsp. lemon juice 
1/2 c. broken walnuts 

2 3-oz. pkgs. cream cheese, softened 
1/2 c. milk or light cream 

2 tbsp. salad dressing 

Dissolve jello and candy in boiling water. Stir 
in lemon juice, applesauce and a dash of salt. 
Chill till partially set. Add nuts. Pour into 
8x8x2- inch dish. Blend remaining ingredients; 
spoon atop; swirl through salad to marble. Chill 
until firm. Cut into 9 squares. 



=i?f=~^, v 



CINNAMON SWIRL SALAD Mrs. A. B. Brawley 

(Martha) 
3c, boiling water 

Dissolve: 1/2 c. red cinnamon candy hearts 
1 6-oz. box lemon jello 

(1 envelope plain gelatin, if to be carried) 
1 tbsp* lemon juice 
Dash of salt 
2c* applesauce 

Let mixture begin to congeal, add nuts, 2 3-os* 
cream cheese (softened) with small amount of milk, 
Add 2 tbsp* mayonnaise* Pour jello mixture in 
dish* pour cream cheese over top* swirl through* 



24-HOUR SALAD Mrs* Harold Faggart 

(Helen) 
2 eggs* well beaten 
4 tbsp* vinegar 
4 tbsp* sugar 
2 tbsp* butter or margarine 

Put eggs in double boiler* Add vinegar* sugar and 
margarine* beating constantly until thickened and 
smooth. When cool* fold in the following: 

1 large can fruit cocktail 

2 c* miniature marshmallows 
2c* diced pineapple 

1/2 c* nuts 

Other fruits may be added* if desired* 

Mix all this with one carton of whipped topping* 
Pour in mold or pan and let stand for 24 hours* 



-I7S- 



ORANGE SALAD Mrs. George Suther 

(Frances) 
2c. boiling water 
1 6-oz. pkg. orange jello 
1 pint orange sherbet 
1 11-oz. can mandarin oranges 

Dissolve jello in boiling water, chill until 
partially congealed. Add oranges, sherbet. 
Chill. Serve with dream whip and orange slices, 



CRANBERRY SALAD Mrs. Ed York 

(Shirley) 
1-1/2 c. raw cranberries, ground 
1 c. sugar (stirred in after berries have been 

ground) 
1 c. drained crushed pineapple 
1 c. hot water 
1 pkg. cherry jello 
1/2 c. pecans 
1 orange (with about 1/2 the peeling) 

Mix. Makes 1 9" mold. 



CRANBERRY SALAD Mrs. Paul Barringer 

(Mary) 
2c. ground cranberries 
2c. chopped pecans 
2 #2 cans crushed pineapple 

1 c. sugar (more if desired) 

2 pkg. gelatin 

Wash and pick berries. Grind. Drain juice from 
pineapple and use in mixing gelatin. Also dissolve 
sugar in gelatin. Let cool and add berries and 
pineapple. Place in refrigerator and cut into 
squares and serve on crisp lettuce. For dessert, 
serve with whipped cream. Serves 20. 



-279- 



CRANBERRY SALAD Mrs. Thomas Kriraminger 

(Tee) 
1 lb* ground cranberries 
3 oranges, peeled and cut fine 
3-5 apples, cut fine 
1 c. marsbmallows 

1 pkg. pecans, cut fine 

2 boxes strawberry jello (using 1/2 amount of water 

called for on box) 
Sugar to taste (1-1/2 c. or more) 



CRANBERRY SALAD Mrs. C. W. Yerton 

(Mildred) 
1 pkg. cherry or strawberry jello 
1 c. boiling water 
1 can whole cranberry sauce 

Dissolve jello in boiling water. Add cranberry 
sauce and stir until the sauces dissolve. Add: 
1 can fruit cocktail, juice and all and 1 c. 
chopped nuts. Stir until well mixed. Pour into 
mold and refrigerate until needed. 



CRANBERRY SALAD Mrs. 0. D. Helms 

(Gladys) 
1 lb. raw cranberries, ground 
1-1/2 c. sugar (pour over berries and let stand 

while preparing other ingredients) 
1 large can crushed pineapple. Drain and save 
juice. Add juice of two oranges to pineapple 
Juice and enough water to make 3 c. liquid. For 
a tangy flavor, add rind of 1/2 orange. Heat 
liquid and dissolve 2 pkgs. of lemon jello in the 
hot juice. Add other ingredients and 1 c. nuts. 
Cool and chill. Serve on lettuce leaves, or as 
cranberry sauce. 



-280- 



GERMAN POTATO SALAD Mrs. Coy Hudson 

(Julia) 
Potatoes 
3 slices bacon 
1 rounded tbsp. flour 
1 tbsp. butter 
1/4 c. vinegar 
3/4 c. water 
1/4 c. sugar 
1 tbsp. salt 
1/2 tap. pepper 
1 onion 

Cook potatoes until soft. Add sliced onion. Fry 
bacon until brown. To the bacon fat, add the 
butter and flour. Stir and add vinegar, water, 
sugar, salt and pepper. Let come to a boil and 
pour over potatoes. Sprinkle bacon on top. 
Serves 6-8. 



SOUR-CREAM POTATO SALAD Mrs. Lewis Cress 

(Jane) 
8 medium potatoes, cooked in jacket, peeled and 

diced (6 c.) 
1/3 c. clear Italian dressing 
3/4 c. sliced celery 
1/3 c. diced onions 
4 hard-cooked eggs 
1 c. dairy sour cream 
1/2 c. mayonnaise 

1-1/2 tsp. prepared horseradish mustard 
1/3 c. diced pared cucumber 
Salt and celery seed to taste 

While potatoes are warm, pour dressing over and 
cool. Add all other ingredients except cucumber. 
Refrigerate. At serving time, stir in cucumber. 

This salad always turns out good. The horseradish 
gives it a special flavor that's really good. 



-281- 



CRDNCHY MEAT SALAD Mrs. Carr Plott 

(Mable) 
1/4 c. mayonnaise 

1 tbsp. pickle juice 

2 tbsp. diced sweet pickles 

1 c. canned solid tuna or salmon or 1 c. cooked 

or canned chicken or turkey 
1/2 c. sliced celery 
1/2 c. chilled, cooked or canned peas 
1 c. coarsely crushed corn or potato chips 

Mix mayonnaise with pickle juice. Combine with 
pickle; meat, broken up; celery; peas. Toss or 
mix well. Just before serving, add potato 
chips and mix. Serve on greens. Makes 4 servings. 



HOT CHICKEN SALAD Mrs. A. B. Brawley 

(Martha) 
2c. cooked chicken, chopped 
1/2 c. mayonnaise 
4 tbsp. lemon juice 
Small can chopped pimento 

1 c. chopped almonds 
2c. chopped celery 

2 cans cream of chicken soup 
6 eggs, hard cooked, chopped 
A little grated onions 

Mix thoroughly and fold in eggs last, top with 
crushed potato chips and bake at 350° until 
it bubbles. 



-282- 



TUNA SALAD Mrs. Dewey Sherwood 

(Shelby) 

1 head lettuce 

2 stalks celery 
2 carrots 

1 cucumber 
Several radishes 

2 small tomatoes 

3 to 4 slices American cheese, chipped 
1 small can tuna 

Diced boiled eggs* optional 

Make usual tossed salad, cutting each item into 
small bite-size pieces* Add tuna and cheese, and 
toss together. 

May add small amount of mayonnaise to this mixture, 
with garlic salt and onion salt, and pepper to 
taste - or - serve individually with preferred 
salad dressing. This is a meal in itself. 



CUCUMBER SALAD Mrs. A. B. Brawley 

(Martha) 
1 pkg. lime jello. dissolved in 

1 c. hot water 
2/3 c. cold water 

In blender put: 1 c. cottage cheese 
2/3 c. mayonnaise 
1 small onion 
1 small cucumber 
1/2 tsp. salt 

Add small amount of bell pepper, if you desire. 
Blend in mixer, add jello. Chill in refrigerator. 
Use dressing or sour cream or horseradish or 
mayonnaise. 



-283- 



CABROT SALAD Mrs. Vyron Petrea 

(Hattie) 
2 lbs* carrots, cooked tender 
1 small onion, chopped 
1 bell pepper, cut fine 
1/2 c. celery 
1/2 c. sugar 
2/3 c. salad oil 
1/2 c, vinegar 

Mix and let set overnight. Drain and serve. 



LAYERED TOSSED SALAD Mrs. Leroy Cline 

(Romania) 
1 head lettuce, cut 
2c. mayonnaise 
1/2 c. chopped onions 
1/2 c. chopped celery 
1 4-oz. cheddar cheese, grated 

1 c. frozen green beans 

2 tbsp. sugar 
8 slices bacon 

Place lettuce in bottom of bowl, seal with mayonn- 
aise. Then layer the other ingredients in order. 
This will keep 24-36 hours without wilting. Chill 
and serve. 

I like to add a pint-size pkg. of Hidden Valley 
Dressing Mix to my mayonnaise for the flavor. 



-284- 



SLAW Mrs. E. R. Bost 

(Efford) 
1 medium head cabbage 

Cut in ice water and drained. 

Mix together: 1/2 c. sugar 

1/2 c. vinegar 
1/2 c. water 
Salt to taste 

Add to cabbage. Cover and let stand overnight 
in refrigerator. 



COLD SLAW Mrs. Jim Blackwelder 

(Elena) 
2 medium heads cabbage 
1 pt. canned tomatoes (#5), no juice 
1 c. vinegar 
1-1/2 tbsp. salt 
1 green bell pepper 
1 large can (7 oz.) pimento 
1/2 c. sugar 
1 tsp. red pepper 

Chop and mix well. Let stand 24 hours at room 
temperature. Store in refrigerator. Will save 
for several months. This is good on hot dogs, 
hamburgers and with fish. 



SLAW Mrs. 0. D. Helms 

(Gladys) 
3 lb. head cabbage, ground or grated 
2 cans tomatoes 
A fresh tomatoes, cut up 

1 can pimento 

1/2 pt. sour pickles 

2 bell peppers 
1 tbsp* salt 
1/2 c. sugar 

1 c. vinegar 

Mix all together. Makes 1 gallon. 
-3S5 



REFRIGERATOR CABBAGE Mrs. H. E. Cline 

(Lillian) 

1 large head of cabbage, coarsely chopped 

2 medium onions, coarsely chopped 
1 c. vinegar 

1 c. sugar 

1/2 c. vegetable oil 

1 tbsp. salt 

1 tbsp. dry mustard 

1 tbsp. celery seed 

Bring to boil, add to chopped cabbage and onions. 
Place in tightly covered dish. Mix well. 
Refrigerate. Will keep several weeks in refrigera* 
tor. 



SLAW Miss Anna Margaret 

Cline 
2 onions 
2 tsp. mustard 
Dash of salt 
1 medium head cabbage 

Cook: 2 eggs 

1/2 c. sugar 

1 c. vinegar 

2 tbsp. butter 

Cook until thick and pour over above mixture. 



GERMAN COLD SLAW Mrs. John D. Suther 

(Gladys) 
Turn on sauce pan and add: 1/2 c. sugar 

1/2 c. oil 
1/2 c. vinegar 
Heat to boiling and add: Salt, celery seed, 

and pepper 
Pour over 1 lb. cabbage, 1 onion and 1 green 
pepper, chopped finely or use blender. This will 
keep for some time in the refrigerator. 



-286- 



SOUTHERN SLAW Mrs. Marvin Petrea 

(Caroline) 
1 qt. cabbage, cut fine 
1/2 c. vinegar 
1/4 c. water 
1 egg 

1 c. sugar 
1 tbsp. flour 
1/2 tsp. salt 
Butter, size of yolk 
Pepper, as desired 

Mix flour with sugar, add to egg, mix well. Stir 
in rest of ingredients except cabbage. Cook 
until it thickens, stirring constantly. While 
still warm, mix with cabbage. 



BARBEQUE COLE SLAW Mrs. Troy Miller 

(Dianne) 
1 large cabbage head (3 lbs.) 
1 pt. tomatoes 
1 small can pimento, cut up 
1/2 c. chopped green pepper 
1 c. vinegar 
1/8 c. salt 
1 c. sugar 
1/2 tsp. red pepper 

Mix well and refrigerate. Yields: 1/2 gal. 
Keeps 1 to 2 weeks. 



24 HOUR SLAW OR RELISH Mrs. Jesse Ritchie 

(Maggie) 

3 lbs. cabbage 

1 large green pepper 
1 large onion 
Chop the above. 

4 oz. pimento pepper 
1 tbsp. salt 

1 tbsp. mustard seed 

Mix 1-1/4 c. sugar; 1-1/4 c. vinegar; 1-1/4 c. 

water; bring to boil, cool and pour over cabbage 

mixture. Let stand in covered container 24 hours. 

This will be good for weeks, if kept refrigerated. 

___ 



FROZEN COLD SLAW Mrs. Cecil Cline 

(Ruth) 
1 head shredded cabbage 
1 tsp. salt 

Mix the above and let stand 1 hour, squeeze water 
out and add; 

1 grated carrot 

1 bell pepper, chopped 

Add the following sauce: 1/4 c. water 

1/2 c. vinegar 
1-1/2 c. sugar 
1 tsp, celery seed 
1 tsp. mustard seed 

Boil 1 minute and pour over cold slaw. Let cool and 
put in refrigerator or freezer. 



WINTER SLAW Mrs. John A. Walker 

(Sarah) 
3 medium heads cabbage 
8 medium carrots, optional 
12 green and red sweet peppers 
8 medium onions 
1/2 c. salt 

Grind or shred, add salt and let stand 2 hours. 
Drain, rinse and drain again. Pack in jars and 
cover with the following; which have been mixed 
together: 

3 pts. vinegar 
6c. sugar 
1 tsp. mustard seed 
1 tsp. celery seed 

Heat in boiling water bath to seal. 



-288- 



SLAW Miss Bonnie Barnhardt 

1 gallon cabbage 
1 c. sugar 
1 c. vinegar 

1 tsp. black pepper 

2 large bell peppers 

1 pt. tomatoes and small can of juice 
1/2 pt. salad cubes 

2 tbsp. salt 

Mix well. 



FROZEN COLD SLAW Mrs. Gene Moose 

(Gaynelle) 
1 medium head cabbage, shredded. 

Add 1 tsp. salt to cabbage and let stand 1 hour. 
Squeeze water out. You may want to add 1 grated 
carrot and 1 bell pepper, chopped finely. While 
cabbage is standing, make a syrup of 1 c. vinegar, 
1/4 c. water and enough sugar to make it as sweet 
as you want it, 1 tsp. celery seed and 1 tsp. 
whole mustard seed. Mix and boil 1 min., let 
syrup stand and cool. Then pour over cabbage, 
put in containers and freeze. 

This slaw is very good with hot dogs, hamburgers, 
and dry beans. 



-289- 



LINDBERGH SPECIAL Mrs. Robert Carriker 

(Mary) 
2 large heads cabbage 
8 carrots 

4 green sweet peppers 
4 red sweet peppers 
12 medium onions 
1 large stalk celery 

Cut carrots on fine grater, all other ingredients 
on medium grater* Cover with 1/2 c. salt and let 
stand overnight* Remove as much juice as possible, 
(I squeeze with my hands), after standing over- 
night, throw away juice removed. 

Add 3c* sugar and 3c* vinegar* Can be sealed 
or stored in the refrigerator indefinitely* 



COLD SLAW Mrs. Charles Wilson 

(Inez) 

1 large head cabbage (5 lb.) 

2 medium onions, optional 
3/4 c* Wesson oil 

1 tbsp. salt 

1 tsp. dry mustard 

1 tsp* celery salt 

1 c* vinegar 

1 c* sugar 

Bring to boil and pour over cabbage and onion* 
Toss and cover tightly* Cool and put in refrigera- 
tor* Will keep for weeks* 



-290- 



SLAW Mrs. Gene Miller 

(Brenda) 
1 big head cabbage 
1 c. sweet bell pepper 
1 c. chopped sweet pickles 

1 c. canned tomatoes (optional - when used, leave 

out the 1/2 c. water) 

2 small jars chopped pimento 
1/2 c. sugar 

1/2 c. vinegar 

1/2 c. water 

Salt and pepper to taste 



SLAW Mrs. Larry Pinyan 

(Dottle) 
1 large head cabbage 
1 large onion 
1 large green pepper 

Shred cabbage into bowl. Slice onion very thin in 
half moon slices. Slice pepper very thin in semi- 
slices. Place both on top of cabbage. Sprinkle 
1 c. sugar over all. DO NOT STIR. 

Bring to boil: 3/4 c. Crisco Oil, 1 c. vinegar, 
1 tsp. celery seed, 1 tsp. dry mustard and 1 tbsp. 
salt. Pour this over cabbage while hot. DO NOT 
STIR. Cover. Refrigerate overnight or at least 
6 hrs. Will keep 1 to 2 weeks. 



-291- 




-293- 



MARINATED CARROTS Mrs. Ralph Barnhardt 

(Sandra) 
2 cans small whole carrots 
2 sliced green peppers 
2 sliced onions, in rings 
1 can tomato soup 
3/4 c. sugar 
1/2 c. vinegar 
1/4 c. salad oil 
1 tsp. Worcestershire Sauce 

Bring tomato soup to boil, add sugar, vinegar, oil 
and Worcestershire Sauce. Pour over carrots and 
marinate in refrigerator. 



CANDIED SWEET POTATOES Mrs. Donald Deal 

(Nancy) 
4 medium potatoes 

Mix: 2 tbsp. flour 
1/4 tsp. salt 
1 c. sugar 

1/2 c. honey 

1 stick margarine 

2/3 c. water 

Peel and slice potatoes. Place layer in deep dish, 
sprinkle with half of flour, salt and sugar. Add 
another layer of potatoes and remainder of dry 
mixture. Add honey, water and margarine. Bake at 
400° for 15 mins., then 350° for 30 mins. longer. 



-295- 



UNCOOKED RELISH Mrs. Sam Hudson 

(Ola) 
8 carrots 
8 onions 

12 green peppers 
12 red peppers 
1 large head cabbage or 2 small heads 

Grind on food chopper. Put 1 c. salt over this. 
Let stand 2 hours. Drain well. 

Mix together: 2 pt. vinegar 
1/2 pt. water 
6c. sugar 
2 tbsp. celery seed 
2 tbsp. mustard seed 
2 tbsp. turmeric 

Mix well. Pour over first mixture. Put in 
refrigerator. Saves indefinitely. 



PEPPY STUFFED PEPPERS Mrs. Buck Waddell 

(Margie) 
4 green peppers 
1 lb. ground beef 
2c, cooked rice 
1/4 c. chopped onion, optional 
1-1/2 tsp. salt 
1/8 tsp. pepper 
1 15-oz. can tomato sauce 

Cut peppers into halves, lengthwise; remove seed 
and wash. Combine ground beef, rice, onion, salt, 
pepper and 1/4 can tomato sauce. Pile meat mixture 
lightly into pepper halves; place in large baking 
dish. Cover dish tightly. Bake in 350° oven for 
1 hour and 20 mins. or until peppers are tender. 
Baste occasionally. 



-296- 



HARVARD BEETS Mrs. Jim Ashby 

(Audrey) 
1/2 c. sugar 
2 tbsp. flour 
Salt to taste 
Add 1 can beets 
1/4 c. vinegar 
Juice from beets 

Mix sugar, flour, salt, vinegar, and beet juice 
and cook until thick. Add drained beets and bring 
to a boil. 



SCALDED LETTUCE Mrs. Frank Moose 

(Blanche) 
6 slices bacon 

1 tbsp. sugar 

2 tbsp. flour 

3 tbsp. vinegar 
2c. water 

1 whole egg 

Salt and pepper 

1 head lettuce 

1 medium onion or several spring onions 

Cut bacon in small pieces and fry until golden 
brown. Pour off all the grease except 1 tbsp., 
add sugar, flour, salt and pepper to taste, 
brown slightly. Combine beaten egg with water and 
vinegar. May add more or less vinegar. Add this 
to bacon and cook until thickened. Pour this over 
cut-up lettuce and onion and stir over heat for a 
few minutes or until lettuce is wilted. May use 
leaf lettuce. 

This recipe was taught to me by my grandmother. 



-297- 



WILTED LETTUCE Miss Thelma Walker 

3 strips bacon 

1/2 c. vinegar 

1/2 c. water 

2 tbsp. flour, dissolved 

1 small onion 

1/2 head lettuce, broken in small pieces 

Fry 3 strips of bacon, drain off drippings. 
Crumble bacon, add 1 tbsp, drippings to vinegar, 
water and flour, let simmer a few minutes. Add 
salt and sugar to taste. Pour over lettuce. 



EGGPLANT Mrs. Horace Walker 

(Irene) 
1 medium eggplant, peeled and cut up. Soak in 
water 30 minutes and then drain. Cook in salt 
water until tender. Drain and mash. 

Add: 1 c. grated cheese 

2 whole unbeaten eggs 
1/2 onion, chopped 
7 crumbled saltines 
1 c. rich milk 
Salt and pepper 

Bake in greased casserole at 325° for 40 minutes. 



-298- 



BROILED EGGPLANT Mrs. Harold Overcash 

(Jeanette) 
1/4 c. dry bread or cornflake crumbs 
2 tbsp. grated Parmesan cheese 
1-1/2 tsp. salt 
Dash garlic salt 
8 slices peeled eggplant 
1 egg, slightly beaten 

Combine crumbs, cheese, salt and garlic salt. Dip 
eggplant slices in egg, then coat with crumb mixture, 
Place in shallow baking pan. Broil 5-7 inches from 
heat for 3-5 minutes, turn slices over and continue 
broiling 3-5 minutes, until tender. Serve hot. 
Serves 4. This dish tastes like fried eggplant, 
but has fewer calories. Only 73 calories per 
serving. 



PICKLED CARROTS Mrs. Earl Blackwelder 

(Pat) 
2 lbs. carrots, pared and sliced 
1/2 c. chopped green pepper 
1 3-1/2 oz. jar cocktail onions, drained 
1 10-1/2 oz. can condensed tomato soup 
1 c. sugar 
3/4 c. wine vinegar 
1/2 c. salad oil 
1 tsp. salt 

1 tsp. prepared mustard 
1 tsp. Worcestershire sauce 
1/4 tsp. pepper 

Cook carrots in boiling water until tender. Drain 
and cool. Combine carrots, green peppers and 
onions in a bowl. Mix together remaining ingred- 
ients. Pour over vegetables. Cover with plastic 
wrap and refrigerate at least two days. Makes 8 
servings. 



-299- 



MARINATED CARROTS Mrs. Louis Suther 

(Madelyn) 
2 lbs* carrots 
1 can tomato soup 
2/3 c. sugar 
1/4 c. vinegar 
1 tsp. salt 
Dash of pepper 
1/4 tsp, prepared mustard 
1 tsp. Worcestershire sauce 
1/4 c. salad oil 
1 small onion 
1 green pepper 

Peel, slice, and cook carrots. Add first 7 
ingredients. Add oil, onion, and pepper. Cover 
tightly and marinate 24 hours. 



GLAZED CARROTS Mrs. Edwin Fisher 

(Linda) 
1 lb. bag carrots, quartered and sliced into 3" 

pieces 
1 cup Log Cabin Syrup 
1/2 c. brown sugar 
1/2 stick margarine 

Cook carrots in small amount of water until done. 
Drain. Place into a 1-1/2 qt. baking dish. Cover 
with syrup, brown sugar and margarine. Cover dish 
and bake at 350° for 30 minutes. 



-300- 



CREAMY POTATOES Mrs. Gerald Ferguson 

(Bernice) 
6 medium potatoes 
1 tsp. salt 

1 c. coarsely grated Cheddar cheese 

2 tbsp. butter 

1/2 c. heavy cream 
Paprika 

Cut potatoes crosswise into 1/4" thick pieces. 
Cut slices into 1/4" strips. There should be 7-8 
cups. Turn into a buttered 2-qt. baking dish. 
Sprinkle with salt and 3/4 of the cheese. Dot 
with butter; add the cream. Sprinkle with remain- 
ing 1/4 cheese and paprika. Cover tightly - with 
foil if necessary. Bake in a preheated 425° oven 
until tender when tested with a fork - 50-60 mins. 
Makes 6-8 servings. 



SCALLOPED POTATOES Mrs. Buck Waddell 

(Margie) 
4-1/2 c. peeled white potatoes, thinly sliced 
1 c. peeled onion, thinly sliced 
3 tbsp. butter or margarine 
3 tbsp. flour 

1 tsp. salt 
1/8 tsp. pepper 

2 c. milk 

Prepare potatoes and onions. Melt the 3 tbsp. 
butter in fry pan at 300°. Blend in flour, salt 
and pepper. Then add milk gradually. Cook, 
stirring until thickened. Remove sauce from fry 
pan. Alternate layers of potatoes and onion, 
sprinkle lightly with additional salt and pepper, 
Cover, close vent. Bake at 240° for 45 mins. or 
until potatoes are tender. 



-301- 



GOURMET STUFFED POTATOES Mrs. Jerry Clontz 

(Peggy) 
6 large baking potatoes 
1 pt. sour cream 

1 c. pimento cheese or plain grated cheese 
1/4 stick margarine 
1 small onion, grated 
1/4 c. chopped, fresh parsley 
1 tsp. garlic salt 
Salt and pepper to taste 
Paprika 

Bake potatoes until soft. Remove from oven. Mix 
rest of ingredients in a large bowl with an electric 
mixer. Cut warm potatoes in half length-wise and 
scoop potatoes from their shell with a small spoon. 
Add potatoes to mixture and beat thoroughly. Spoon 
mixture into shells and sprinkle with paprika. 

These freeze fine and may be removed from freezer, 
warmed in the oven, and served on short notice. 
Cooking time: 1 hour. Temp. 350°. Yield: 12 
servings. 



ONION PIE Mrs. Leon Ens ley 

(Ann) 
^ c* fine cracker crumbs 
1/4 c. butter or margarine 

Mix and press on sides and bottom of plate. 

2 c. thinly sliced onions 
2 tbsp. butter 

Cook until tender. Place in pie shell. 

3/4 c. milk 

2 slightly beaten eggs 

3/4 tsp. salt and dash of pepper 

1/4 c. shredded cheese 

Combine and pour over onions. Sprinkle with 
cheese and dash of paprika. Bake at 350° for 
30 mins. 



-302- 



BROCCOLI SUPREME Mrs. Marvin Petrea 

(Caroline) 
1 slightly beaten egg 
1 10-oz. pkg. frozen chopped broccoli, partially 

thawed 
1 8-1/2-oz, can cream style corn 
1 tbsp. grated onion 
1/4 tsp. salt 
Dash pepper 
3 tbsp. margarine 
1 c. herb-seasoned stuffing mix 

In mixing boxvrl, combine egg, broccoli, corn, onion, 
salt and pepper. In small saucepan, melt margarine; 
add stuffing mix, tossing to coat. Stir 3/4 c. of 
buttered stuffing mix into vegetable mixture. Turn 
into ungreased 1-qt. casserole. Sprinkle with 
remaining 1/4 c. stuffing mix. Bake, uncovered, in 
350 oven for 35-40 mins. Makes 4-6 servings. 



CORN PUDDING Mrs. Robert Blackwelder 

(Cindy) 
2c. cooked corn 
2 tbsp. flour 
2 tbsp. sugar 
1/3 tsp. salt 

1 c. milk 

1/3 stick butter 

2 large eggs or 3 small 

Mix flour, sugar and salt together and add to corn. 
Add milk, iielt butter and add to mixture. Beat 
eggs until fluffy and fold into mixture slowly. 
Bake in a greased 1-1/2 qt. casserole in a 250 
oven for about 40 mins. Turn up heat and bake 
until brown. 



-303- 



GOURMET ONIONS Mrs. Earl Lippard 

(Doris) 

Slice 5 medium onions. Season with 1/2 tsp. salt, 
1/2 tsp. sugar, 1/2 tsp. pepper. Cook in 1/2 c. 
butter for 5-8 mins. or until barely tender, 
stirring to separate rings. Add 1/2 c. cooking 
sherry or vinegar. Cook quickly for 2-3 minutes. 
Sprinkle with 2 tbsp. shredded Parmesan cheese. 
Makes 6 servings. Parsley may be put on top. 



CABBAGE FOR A KING Mrs. Gerald Ferguson 

(Bernice) 
1/2 c. onion 
3 tbsp. butter 
3 tbsp. flour 
2c. tomatoes 
6c. cut cabbage 

2 tsp. Worcestershire sauce 
3/4 tsp. salt 

3 slices bread, cubed, and browned in 1 tbsp. 

butter 

Saute onion in 3 tbsp. butter. Add flour and toma- 
toes. Cook cabbage in salted water. Drain. Pour 
1/2 cabbage in casserole dish. Top with 1/2 
sauce, then remaining cabbage and remaining sauce. 
Top with toasted bread crumbs and 1/4 c. cubed 
cheese. Bake at 350° until done. 



-304- 



SAUTEED CABBAGE Mrs. Jack Wade 

(Doris) 

5 tbsp. butter 

6 c. finely cut cabbage 
1/4 c. can milk 

1/4 c. water 
1 tbsp. sugar 
1/4 tsp. mustard 
1/2 tsp. salt 

Melt butter and fry cabbage slowly in butter, 
10-15 minutes. Mix other ingredients and add to 
cabbage. Mix well and cook 5 minutes. Serves 6. 



SQUASH FRITTERS Mrs. H. E. Cline 

(Lillian) 
6 tender squash 
1 egg 

1 small onion, minced 
Salt and pepper to taste 
Crackers or bread crumbs 

Cut squash and cook until tender. Mash. Add 
egg, onion and enough crumbs to thicken batter. 
Salt and pepper to taste. Drop by spoonfuls in 
hot fat. Fry golden brown and serve hot. Yield: 
6-8 servings. 



YELLOW CROOKNECK SQUASH CASSEROLE 

Mrs. Marvin Petrea 
(Caroline) 

3 or 4 medium-sized squash 

1 medium onion, diced 
Salt and pepper to taste 

2 tbsp. butter or bacon drippings 
12-15 salted crackers, finely crumbled 
1 can condensed mushroom soup 
Parmesan cheese 

Stew squash and onion until tender enough to mash 
well. Add salt, pepper and butter. In a l-l/2-qt c 
casserole, put alternate layers of squash, cracker 
crumbs and undiluted mushroom soup. Bake at 400° 
until the top begins to brown. Sprinkle Parmesan 
cheese over top. 

-305- 



SQUASH FLUFF Mrs. Guy Cress 

(Helen) 
2 c. cooked squash 

1 c. milk 
1/2 tsp. salt 
1/2 tsp. pepper 

2 tbsp. butter or margarine 
1 small onion, chopped 

1-2/3 c. rolled Ritz crackers (a stack pack) 
4 eggs, well-beaten 

Saute onions in butter or margarine. Mix with 
cracker crumbs, milk, salt, pepper, cooked 
squash. Fold in beaten eggs. Pour in well- 
greased 2-qt. casserole. Bake at 350° for 1 hour, 
Bake 30 mins. if individual baking dishes are 
used. 



COUNTRY CLUB SQUASH Mrs. Morris Tar 1 ton 

(Doris) 
6-8 tender squash 
2 tbsp. butter 
1 beef bouillion cube 
1 tbsp. grated onion 
Dash paprika 
1 egg, well-beaten 
1 c. sour cream 
1/2 c. bread crumbs 
1/2 c. grated cheese 

Cut and cook squash until done. Mash and add 
salt, butter, bouillion cube and onion. Add egg 
and sour cream. Pour into 1-qt. casserole. 
Combine bread crumbs, grated cheese and paprika. 
Sprinkle over top of squash and bake at 350 for 
30 mins. Serves 8-10 people. Crushed Ritz 
crackers may be substituted for the bread crumbs. 



-306- 



SQUASH SOUFFLE Mrs. John A. Walker 

(Sarah) 
1-1/2 lbs. yellow squash 
1 small onion 
1 tsp. salt 

1 c. toasted bread crumbs 

2 eggs 

2 tbsp. sugar 
2 tbsp. butter 
1/2 tsp. white pepper 
1 tbsp. parsley- 
Bread crumbs to cover top 

Cook squash and onion in boiling water (salted) 
until tender. (Chop squash and onion.) Drain 
off liquid and mash finely, add butter, sugar, 
pepper, parsley - beat whole eggs until mixed 
and add to squash mixture, stirring quickly until 
well mixed. Add toast crumbs and stir well. 
Pour into buttered casserole or baking dish. Put 
uncooked bread crumbs on top of squash, dot with 
butter and bake in oven until brown on top. Bake 
in moderate oven. 

To make this casserole "special", add 1/2 c. of 
sharp grated cheese to the squash mixture before 
baking. 



TROPICAL APPLE SLAW Mrs. H. E. Cline 

(Lillian) 

Begin by combining 3c. crisp shredded cabbage; 
1 9-oz. can pineapple tidbits, drained; 2 c. 
diced, unpared red apples; 1/2 c. sliced celery; 
1/2 c. canned, blanched, slivered almonds. Mix 
well, add 1/2 to 3/4 c. mayonnaise, toss till all 
ingredients are well mixed. Chill. Makes 6 
servings. 



-307- 



BRAISED SIRLOIN TIPS 



Mrs. Ralph Bamhardt 
(Sandra) 



1-1/2 lbs, sirloin tips 

1 onion, chopped 

1-2 garlic buds, chopped 

1 can mushroom soup and 1 can water 

1 can small mushrooms 
1/4 tsp. curry powder 

2 tbsp. sour cream 
1 tbsp, flour 
Salt, Pepper 

Put 2 tbsp, oil in frying pan. Brown sirloin tips 
and remove to a casserole dish. Put in frying pan 
the onion, and garlic and brown. Add flour, soup 
and water, mushrooms, curry powder, sour cream and 
salt and pepper to taste. Pour over the tips and 
bake covered for 1 hour at 325°. 



COOKING QUAIL OR DOVES 



Mrs, Vyron Petrea 
(Hattie) 



Rub the cleaned birds with salt, pepper, poultry 
seasoning and butter. Place birds, breast side 
up in pan that can be covered tightly. Add one 
half inch of water to pan. Cover tightly. Bake 
2 hours in 300° oven. After baking, baste and 
rub a little flour on birds. Bake uncovered until 
birds a lightly brown. Make gravy in pan after 
removing birds. 



-308- 



MEAT "TEEN-AGE DELIGHT" Miss Carolyn Bost 

6 slices bread, crusts removed 
3 tbsp. butter, softened 
1/2 lb. ground beef 
1/4 c. chopped onion 
2 tbsp. chopped celery 
1 tbsp. prepared mustard 

1 c. shredded American cheese 

2 eggs, slightly beaten 
1 c. milk 

Spread both sides of bread slices with butter, cut 
diagonally into halves. Arrange on bottom of 13x9x2" 
baking dish. Toast in 350° oven for 15 minutes. 
Put ground beef, onion, celery, and mustard into 
skillet. Cook over medium heat until lightly browned, 
breaking meat into pieces with a fork. Spread mixture 
over bread slices. Sprinkle evenly with cheese. 
Beat together eggs and milk. Pour over mixtures in 
baking dish. Bake at 350° for 35 minutes. Serve 
immediately. Yields: 6 servings. 



SMOTHERED QUAIL Mrs. Louis Suther 

(Madelyn) 
6 quail 

6 tbsp. butter or margarine 
3 tbsp. flour 
2 c« chicken broth 
1/2 c. sherry 
Salt and pepper to taste. 

Brown quail in heavy skillet or Dutch Oven. Remove 
to baking dish. Add flour to butter in skillet 
and stir well. Slowly add chicken broth and sherry 
and salt and pepper. Blend well and pour over quail. 
Cover and bake at 350° for 1 hour. Serve cooked 
rice with this dish. 



-309- 



SWISS STEAK Mrs. George Suther 

(Frances) 
3/4 to 1 lb. round steak 
1 tbsp. flour 
1/2 tsp. salt 
Dash pepper 
1-1/2 tbsp. shortening 
1 medium onion, sliced 
1 c. diced celery 
1 c. tomato juice 

Mix flour, salt, pepper. Coat steak and brown. 
In pressure pot or large skillet, add tomato juice, 
celery, onions and steak. Cook for 35 minutes in 
pressure pot or 1 hour in skillet. Serve with 
rice or potatoes. 



BEEF AND PEPPER RICE DINNER Mrs. Jim Hayes 

(Susan) 

1-1/2 lbs. round steak, cut in thin strips 

2 tbsp. cooking oil 
I.e. sliced onion 

1 c. converted rice 

1 can (10-1/2 oz.) beef broth 
Water 

3 tbsp. soy sauce 

2 green peppers, coarsely chopped 

1 jar (2 oz.) sliced pimiento, drained 

Brown beef in oil in 10" skillet or frying pan. 
Stir in onion, rice, beef broth, one soup can of 
water and soy sauce. Bring to boil. Reduce heat, 
cover and cook over low heat until liquid is 
absorbed, about 25 minutes. Stir in green pepper 
and pimiento. Heat through. Makes 4-6 servings. 



-310- 



MUSHROOM STEAK Mrs. C. W. Yerton 

(Mildred) 
1/4 c. flour 
Dash of pepper 

1-1/2 lb. round steak, about 3/4" thick 
2 tbsp. shortening 

1 can Campbell's Cream of Mushroom Soup 
1/2 soup can water 

Combine flour and pepper. Pound into steak with 
meat hammer or edge with heavy saucer. In large 
skillet, brown steak on both sides in shortening. 
Add soup and water. Cover. Cook over low heat 
about 45 minutes or until tender. Stir now and 
then. Yields: 4-6 servings. 



BEEF ROAST Mrs. Larry Miller 

(Linda) 
3 lb. beef roast 
1 can cream of onion soup 
1 can cream of mushroom soup 
Salt and pepper to taste 
4-5 large potatoes, quartered 
4-6 carrots, cut up 

Pour soups over roast and cook covered in oven at 
400° for 1 hour. Reduce heat to 325° until roast 
is tender. Add potatoes and carrots last hour of 
cooking. 



NEW ENGLAND POT ROAST Mrs. Marjorie M. Cress 

Brown a 3-4 lb. pot roast in 1/4 c. Catalina Brand 
French Dressing (Kraft). Add remaining dressing and 
1/2 c. water. Cover and cook slowly for 2-2% hours. 
Add 1 c. chopped stuffed olives, 8 small onions, 
8 small potatoes. Cook 45 minutes more or until 
meat and vegetables are tender. Yields: 6-8 servings, 



-311- 



SALMON LOAF Mrs. Marvin Petrea 

(Caroline) 
1 tall can salmon 
1/2 c. soft bread crumbs 
1/4 tsp. salt 

1 tbsp. lemon juice 
1/2 c. milk 

2 eggs 

Remove bone and skin from salmon. Separate into 
flakes. Add seasonings. Soak bread crumbs in 
scalded milk. Combine salmon and bread mixture 
and stir in well-beaten eggs. Pour into a greased 
baking dish and bake at 350° for about 1/2 hour 
or until firm. 



SALMON TIMBALES Mrs. Webster Medlin 

(Frances) 
1 can (1 lb.) red salmon 
1 c. liquid (salmon liquid plus milk) 
1 c. soft bread crumbs 
1/3 c. wheat germ (can be omitted) 
1 tsp. salt 

1/2 tsp. Worcestershire Sauce 
1/8 tsp. grated or finely chopped onion 
1 egg, slightly beaten 

Mix and bake in muffin pan at 350° for about 45 
minutes or until brown. Good for people on fat* 
free diet. 



-312- 



CORN DOG SURPRIZE Mrs. Kenneth Sherwood 

(Mildred) 
3/4 c. self-rising flour 
1/4 c. self-rising cornmeal 
1 tbsp. sugar 

1 tsp. dry mustard 

2 tbsp. dry onion soup mix 
1 egg 

1/2 c. milk 

1 lb. frankfurters 

Mix dry ingredients, add egg and milk. Insert 
popsicle sticks. Wipe frankfurters and dust with 
flour. Dip in batter and fry in oil 375° until 
brown and drain on paper towels. Catsup and 
mustard may be brushed on before eating. 



BARBECUED MEAT BALLS Mrs. Herman McLester 

(Shelby) 
1 lb. hamburger meat 
1/4 c. milk 
1 c. bread crumbs. 
Mix well and roll into small balls. 

Sauce: 1/2 c. water 

1/2 c. ketchup 

1/4 c. vinegar 

1 small bell pepper, chopped 

Dash Texas Pete Sauce 

1 small onion, chipped 

Pour sauce over meat balls and bake at 350 for 
1-1/2 to 2 hours. 



-313- 



SLOPPY JOES Mrs. Lex Culp 

(Pansy) 
1 lb. hamburger 
3/4 c. catsup 
1 tsp. salt 
1/2 tsp. pepper 
1 tbsp. vinegar 
1 tbsp. prepared mustard 
1 tsp. sugar 
1 large onion 

Brown hamburger meat and onion. Add other ingredients 
and simmer for 1 hour. 



BEEF STROGANOFF Mrs. Thomas Krimminger 

(Tee) 
1 pkg. McCormick beef stroganoff sauce mix 
1 onion 

1 4-oz. can sliced or chopped mushrooms 
1 tbsp. butter 
1 lb. ground beef 
1 8-oz. carton sour cream 

Saute chopped onions in butter; remove and brown 
1 lb. ground beef. Add sauce mix with 3/4 to 1 cup 
water (instead of 1/2 cup water). Cover and cook 
10 minutes on low heat. Let cool, add sour cream. 
Heat on low heat until hot through. Serve over 
cooked noodles. 



CHUCK WAGON SALISBURY STEAK Mrs. John H. Cline 

(Myrtle) 
2c. cornflakes 
1 egg 

1/2 c. barbecue sauce 
1-1/2 tsp. salt 
1/4 tsp. pepper 
1 lb. ground beef 

Crush cornflakes, add egg, 1/3 c. barbecue sauce, 
salt, pepper - mix well - add ground beef - shape 
in thick oval patties - place in shallow baking 
dish and brush with remaining sauce. Bake at 375 
for 25 minutes, 
=3T5= 



BARBECUED BEEF Mrs. Buck Waddell 

(Margie) 
1 lb. ground beef 
1/2 c. chopped onion 
1/2 c. chopped green pepper 
1 can tomato soup 

1 tsp. prepared mustard 

2 tbsp. bottled barbecue sauce 
Toasted frankfurter or hamburger buns 

Brown ground beef. Add remaining ingredients 
except buns; simmer for 30 minutes. Spoon onto 
toasted buns for serving. This mixture freezes 
well. Yield: 6-8 servings. 



SOUTHERN BAKED HASH Mrs. H. E. Cline 

(Lillian) 
1 large onion, sliced thin 

1 green pepper, sliced thin 

2 tbsp. margarine 
1 lb. ground beef 
1/2 c. rice, uncooked 
1 c. canned tomatoes 
1/2 tsp. salt 

1/2 tsp. chili powder 
1/4 tsp. pepper 

Fry onion and pepper in margarine til brown. 
Remove from skillet. Put ground meat in skillet. 
Cook until browned. Add onion and pepper. Stir, 
rice, salt, tomatoes and chili powder into meat. 
Bake at 350 in uncovered baking dish for 1 hour. 



-315- 



MEAT LOAF Mrs. Troy Miller 

(Dianne) 

1 onion 

2 cans tomato sauce (approx. 16 oz.) 
1-1/2 lb. ground beef 

3/4 c. crackers 

1 egg 

Salt and pepper to taste 

1 tsp. oregano 

2c. grated sharp cheese 

Mix together well all ingredients except 3/4 can of 
tomato sauce. Bake 1 hour at 350 . Top with remain* 
ing tomato sauce and bake 15 minutes more. 



MEAT LOAF Mrs. Earl Lippard, Jr. 

(Doris) 
1-1/2 lb. ground beef 

3/4 c. quaker oats (quick or old-fashioned, uncooked) 
1-1/2 tsp. salt 
1/4 tsp. pepper 
1/4 c. chopped onion 
1 egg, beaten 
3/4 c. milk 

Topping: 1/3 c. catsup 

1 tbsp. firmly packed brown sugar 
1 tbsp. prepared mustard 

Combine all ingredients. Pack into 8-l/2x4-l/2x 
2-1/2" loaf pan. Spread with topping. Bake in 
moderate oven (350°) about 1 hour. 



-316- 



EMPANADAS Mrs. Earl Blackwelder 

(Pat) 
Pastry for meat Empanadas: 

2 c. flour 

1/2 tsp. salt 

1 tsp. baking powder 

1/2 c. shortening 

1/2 c. Old English cheese, grated 

Milk to moisten 
Mix. Roll and cut. Put heaping teaspoon meat. 
Fold over. Bake at 425° 15-20 minutes. 

Meat filling for Empanadas: 
1 lb. ground beef 
1 tsp. salt 
1 tsp. chili powder 
1/2 tsp. ground cumin 
1 clove garlic, crushed 
Black pepper to taste 



PIZZA 

1 box Cheese Pizza Mix 

(The size that makes 2 pizzas) 

2 lb. meat (ground beef, bulk sausage, stuffed 

sausage) 
1 can mushrooms, drained 
1 pkg. Mozzarella cheese 

Brown ground beef or sausage - whichever you choose, 
I have mixed them. Stuffed sausage does not need 
to be browned. Drain on paper towel. Mix pizza 
flour, according to direction. I let mine stand 
about 15 minutes instead of five. Grease pans and 
spread dough to sides. I like a thicker crust 
so I let this stand about 10 minutes or so. Then 
add pizza sauce. Add the mushrooms and then the 
browned meat. I use a small amount of the grated 
cheese that comes in the mix. This is up to the 
individual taste. Bake at 425°. About 5 minutes 
before pizzas are done, add Mozzarella cheese. 
Let this melt slightly. 



-317- 



OLD TIMEY CHICKEN PIE Mrs. J. Paul Cline 

(Bessie) 
1 old hen, cooked and removed from bone when cooled* 
Use any pie crust recipe. 

Roll out crust and place in old Dutch Oven dish. 
Place chicken pieces over bottom and sides. Pour 
about one pint of broth over this, and sprinkle 
with black pepper. Cover with another crust. 
Bake until golden brown. When done, take out of 
oven. Pour some of the broth from the cooked 
chicken. Cover and let stand covered for a little 
while. It will be very moist and eat while warm. 
Can be warmed over another day. This will make two 
nine-inch pies. This recipe is over a hundred years 
old. 



HAMBURGER CORNBREAD PIE Mrs. John A. Walker 

(Sarah) 

1 lb. ground beef 
.1 tbsp. shortening 

2 tbsp. chili powder 
3/4 tsp. salt 

1 tsp. Worcestershire sauce 
1 c. tomatoes 
1 c. kidney beans 
1/3 c. onion 

Enough self-rising cornmeal to cover your casserole 
dish. 

Cook ground beef in shortening until it changes 
color. Mix all other ingredients together and place 
in casserole. Mix cornmeal as if making cornmeal 
bread and pour on top of mixture. Bake at 400° 
until cornbread is done. 



-318- 



BARBECUED MEAT BALLS Mrs. Charles Fortune 

(Lorene) 
1 c. soft bread crumbs 
1/2 c. milk 
1 lb. ground beef 
1 tsp. salt, pepper 
1-1/2 tbsp. Worcestershire sauce 
1/4 c. vinegar 
1 tbsp. sugar 
1/2 c. catsup 
1/2 c. water 
1/2 c. green pepper 
1/2 c. onion 

Moisten bread crumbs with milk. Combine with ground 
beef, salt and pepper. Shape mixture into patties. 
Place in baking dish. Combine remaining ingredients 
to make barbecue sauce. Pour around patties. Set 
baking dish in oven, and bake uncovered for 45 
minutes, (375°). 



PORCUPINE MEAT BALLS Mrs. Ned Hudson 

(Dianne) 
1/2 c. uncooked rice 
1-1/4 tsp. salt 
2c. tomatoes 

1 lb. ground beef 
1/4 tsp. pepper 

3 tbsp. margarine 

2 tbsp. green pepper, chopped 

2 tbsp. all-purpose flour 

3 tbsp. onion, chopped 

Combine uncooked rice, ground meat, salt, pepper, 
and 1/4 c. tomatoes. Mix and form into meatballs. 
Place in greased casserole. Heat butter or margarine 
in skillet and lightly brown green pepper and onion. 
Blend flour and add remaining tomatoes slowly and 
cook until thickened. Pour over casserole. Cover 
and bake 1-1/2 hours at 375°. Serve from casserole. 



-319- 



MEAT BALLS Mrs. Harold Overcash 

(Jeanette) 
1 lb. hamburger 

1 c. bread crumbs, soaked in 1/2 c. milk 
Mix and form into balls. Place in baking dish. 

Sauce: 1 tsp. salt and pepper 

1-1/2 tbsp. Worcestershire sauce 

1/2 c. vinegar 

1/2 c. ketchup 

1/2 c. chopped onion 

3 tbsp. sugar 
Pour over meat balls and bake at 350° for 1 hour. 



PIGS IN A BLANKET Mrs. Edwin Fisher 

(Linda) 
1 head cabbage 
1 lb. ground beef, raw 
1 egg 

1 c. cooked rice 
1 tsp. salt 
1/4 tsp. pepper 
1 medium diced onion 
1 15-oz. can tomato sauce 
1/2 can water 

Parboil head of cabbage. Let cool. Remove leaves 
one at a time. Combine beef, rice, salt, pepper 
and onion together. Place a medium-sized meatball 
in each leaf. Roll meatball up in leaf, securing 
end with toothpick. Repeat until mixture is gone. 
Place in skillet or electric fry pan. Chop up 
remaining cabbage and place over rolls. Cover 
with tomato sauce and water. Cook 1 hour. 



-320- 



HAMBURGER LOAF Mrs. Horace Walker 

(Irene) 
1 lb. hamburger 
3/4 c. diced cheese 
1 egg, beaten 
1 medium onion, diced 
1/2 c. green pepper or celery 
1 tsp. salt 
1/2 tsp. pepper 
1-1/2 c. milk 
3/4 c. bread crumbs 

Topping: Tomato Sauce or Bacon Strips. 

Combine ingredients in order listed. Bake in 
4-1/2x9" loaf pan for 45 minutes at 350°. 



SWEET AND SOUR MEATBALLS Mrs. Edwin Fisher 

(Linda) 
Meatballs: 2 lb. ground beef 
1/2 c. milk 

1 c. Italian bread crumbs 

2 tsp. salt 

Shape into balls, simmer in sauce. 

Sauce: 4 tbsp. vinegar 

8 tbsp. sugar 

2 c. catsup 

6 tbsp. Worcestershire sauce 

2c. water 
Add onion slices to sauce. Simmer until done. 
Serve over cooked rice. 



-321,- 



BAKED CHICKEN - GREEK STYLE Mrs. Marjorie M. Cress 

2 frying size chickens, jointed or quartered 
1 bottle Milani 1890 Creamy French Dressing 
1 18-oz. jar Apricot Jam 
1 pkg. Lip ton Onion Soup, dried 

Mix in bowl the dressing, jam, and soup mix. Line 
pan with foil. Dip chicken in sauce. Place in pan, 
skin side up. Pour balance of sauce over chicken. 
Bake at 350° for 1-2 hours. Cover the last half 
hour. 



BARBEQUED BEEF RIBS Mrs. Guy Miller 

(Amanda) 

Mrs. William Readling 

(Eva) 
Allow 1/2 lb. of ribs per serving. Wash ribs well 
and salt and pepper generously. Brown ribs under 
broiler or in frying pan, then place ribs in 
broiler pan and pour sauce over them. Baste meat 
occasionally. Cook in slow oven (250° to 300°) 
at least 3 hours, or until done. Make sauce as 
follows: 

1 can tomato sauce 
1/2 can water 
1/2 can vinegar 
1 tsp. dry mustard 
1 tbsp. molasses 
1 tsp. Tabasco sauce 
1 tbsp. horseradish 
Salt and pepper to taste 



-322- 



BARBECUED SPARERIBS Mrs. John A. Walker 

(Sarah) 
3 lb. spareribs 
1/4 c. vinegar 
1 tbsp. salad oil 
Butter or margarine 
1 tsp. onion, minced 
1/4 c. Worcestershire sauce 
3/4 tsp. salt 
1 tsp. sugar 
1/4 tsp. paprika 

1/2 tbsp. tomato paste or ketchup 
1/4 tsp. chili powder 
Few drops of Tabasco sauce 
1/2 c. water 
1/4 tsp. dry mustard 

Place spareribs in baking pan, flat side up. Bake, 
uncovered j in 350 oven for 1/2 hour. Combine the 
remaining ingredients and bring to the boiling 
point. Brush the ribs with sauce and continue 
baking, basting frequently with the sauce for 1 to 
1-1/2 hours or until the meat is tender. 



CHICKEN 


LOAF 




Mrs. Carl 


Heintz 










(Merle) 




1 


stewed chicken 








4 


eggs, 


beaten 








1 


c. rice 








1 


small 


can pimento, 


juice 


included 





Pour broth in measuring cup. Add milk if needed 
to make 3 cups. Combine remaining ingredients. 
Bake for 1 hour at 350 . Serve with mushroom 
soup or chicken broth. Use 1 can mushroom soup 
with 1/2 can milk (or water), heat. 



-323- 



CHEESEBURGER LOAVES Mrs. Cecil Cline 

(Ruth) 
2c, cornflakes 
1 egg 

1 can tomatoes 
1 tsp. salt 
1/8 tsp. pepper 
1 lb. ground beef 
American cheese slices 

Measure cornflakes, crushed. Place in large mixing 
bowl. Add egg, tomatoes, salt and pepper. Beat 
well. Add beef and mix. Shape into small loaves. 
Place in single layer in shallow pan. Bake at 350° 
for 30 minutes. Remove from oven and top each loaf 
with 1/2 slice cheese. Return to oven for at least 
10 minutes. 



CHICKEN LOAF Mrs. Earl Blackwelder 

(Pat) 
1 stewing chicken 
4 eggs, beaten 
1 c. rice, cooked 

1 small can pimento, juice included 
2c. packed bread crumbs 

Pour broth in measuring cup. Add milk, if needed to 
make 3 cups. Combine ingredients. Bake 1 hour at 
350°. Serve with mushroom sauce or chicken gravy. 



-324- 



PARTY CHICKEN Mrs. Leroy Cline 

(Romania) 
Skinned and boned chicken breast 
Thinly sliced boiled ham 
Thinly sliced Swiss cheese 
1 can cream of celery or mushrooms or chicken soup 

(whichever suits your taste) 
Shake and Bake 
1/3 c. cooking sherry 

Flatten 1/2 chicken breast - roll one slice ham - 
Swiss cheese in each chicken breast, jelly roll 
style. Fasten with tooth-pick. Roll in Shake and 
Bake, put in shallow baking dish. Cover with foil 
and bake 30 minutes in 400° oven. Mix 1/4 c. water, 
soup and 1/3 c. sherry. Pour over chicken and bake 
1 hour in 350 oven. 



TURKEY (OR CHICKEN) AND DUMPLING PIE 

Mrs. Charles Fortune 
(Lorene) 

1 c. milk 

1/2 c. flour 

1 pkg. (10-oz.) frozen mixed vegetables, cooked 
3c. hot broth 

1/4 tsp. pepper 
Salt to taste 

2 or 3 hard-cooked eggs, chopped 

4 c. diced cooked turkey or chicken 
Dumplings 

Blend milk and flour and add with remaining 
ingredients, except last 3. Cook, stirring, until 
thickened. Then add eggs and turkey and pour into 
shallow 2-quart baking dish. Put in moderate oven 
(350°) while preparing Dumplings. Then remove from 
oven and increase heat to 425°. Arrange Dumpling 
strips on mixture and bake 15 minutes or until well 
browned. 

Dumplings: 1-1/2 c. buttermilk-biscuit mix 

1/3 c. warm chicken broth 

1 tbsp. milk 
Mix all ingredients, then roll out on floured board 
to 1/2" thickness. Cut in strips. 

-325- 



BARBEQUE CHICKEN Mrs. Troy Miller 

(Dianne) 
2 chickens 

1 small onion 
1/4 c. vinegar 

2 c. water 

1-1/2 to 2 c. tomato juice 
1 c. catsup 

3 tbsp. brown sugar 
1 tsp. mustard 

1 scant tbsp, chili powder 
Salt and pepper to taste 

Mix together and bring to boil. Pour over 
chicken and bake at 350 for 30 minutes. 



MYSTERY BARBECUED CHICKEN Mrs. Coy Hudson 

(Julia) 
3 large chicken breasts 
1/2 c. corn oil 

1 c. freshly squeezed lemon juice 

2 tsp. salt 

1 tsp. Ac' cent 

2 tbsp. molasses 
1 tsp. tabasco 

Place sauce ingredients in heavy saucepan and 
heat to boiling. Place chicken on grill, skin 
side up, about 8" above coals. Baste chicken 
with sauce and cook, turning and basting often, 
until done, 40-50 minutes. Serves 6. 



-326- 



CHICKEN IN WINE Miss Dianne Ferguson 

1 can mushroom soup 
1 can onion soup 

1 c. dry white wine 

2 to 3 lbs, chicken breasts or cut of choice 

Combine soups and wine and pour over chicken. 
Cover and bake in 300° oven for 2-1/2 hours. 



CHICKEN TETRAZINNE Mrs. Lewis Cress 

(Jane) 
Boil 4-1/2 to 5 lb. hen till tender. Separate from 
bones. Keep all stock. Add salt to taste. 

Cook 1 pkg. spaghetti till tender in stock. 
(Save 1 c. stock). 

Cook 1 c. sliced celery, 1 green pepper (I omit 
this) and 1 large onion in 1 c. chicken stock. 

Open 2c. mushroom soup. 

Into 2 casserole dishes, put a layer of spaghetti, 
then layer of chicken, then celery mixture and 
half can of mushroom soup. Repeat. Pour about 1 
c. stock over casserole. Add a layer of grated 
cheese. 

Bake for 30 minutes in 350° oven. (Spaghetti can 

be cooked in water if enough stock is not available.) 

Freeze extra casserole. 



-327- 



CHICKEN PILOF 



Mrs. Thomas Krimminger 
(Tee) 



2 tsp. margarine 

1 c. rice 

1/2 c. celery 

1/2 c. chopped onion 

2c, water 

1 4-oz, can mushrooms, undrained 

1 tsp. salt 

1/4 tsp. black pepper 

Paprika 

6 pieces or more frying chicken 

Melt margarine in casserole. Swish rice and 
vegetables around in it. Add water, mushrooms, 
seasonings and chicken. Sprinkle with paprika for 
color. Cover. Bake at 350 for 1 hour. 



BROCCOLI CHICKEN DIVINE Mrs. Louis Suther 

(Madelyn) 
Chicken Breasts 

1 10-oz. pkg. frozen broccoli, cook as directed 
1 can Cream of Chicken Soup 
1/2 c. mayonnaise 
1/4 tsp, lemon juice 
1/2 tsp. curry powder, optional 

1/2 c. shredded cheese 

1/4 c. bread crumbs 

1 tbsp. butter or margarine 

Cook chicken until tender in slightly salted 
water. Place cooked broccoli in bottom of greased 
baking dish. Put chicken on top. Combine soup, 
mayonnaise, lemon juice and curry powder and pour 
over top. Sprinkle with cheese, then buttered 
bread crumbs. Bake at 350° until bubbly, about 
30 minutes. 



-328- 



CHICKEN CASSEROLE Mrs. Troy Miller 

(Dianne) 

1 pkg. Pepperidge Farm Dressing 

3 chicken breasts, cooked in water and bones 
removed 

2 8-1/2-oz. cans peas and carrots 
2 cans Cream of Chicken Soup 

Melt 1 stick of margarine in enough chicken broth 
to mix dressing - approx, 1-1/2 cups. In casserole 
dish, put 1/2 of dressing, then a layer of chicken; 
drain peas and carrots and put on top of chicken; 
next put cream of chicken soup and spread well. 
Top with remaining dressing mix. Bake at 400° for 
20 to 30 minutes. 



CHICKEN ELEGANT Mrs. Louis Suther 

(Madelyn) 
Cook 3-4 chicken breasts with rosemary, celery, 

salt and pepper. 
Cool. 

Take chicken off bone - cut into bite-size pieces 
and mix with: 

1 can mushroom soup 

1 c. sour cream 

1 small can mushrooms (3-oz.) 
Line bottom of casserole. 

Mix 1 c. chicken broth with 1 stick butter and 1 
pkg. Peppridge Farm Dressing. Put on top of 
chicken mix. Bake at 350° for 30-45 minutes. 
(Do not cover. ) 



-329- 



PARMESAN CHICKEN BREAST Mrs. Lewis Cress 

(Jane) 
8 chicken breasts, skinned 
1/2 c. Parmesan cheese 
40 saltines (singles), crumbled 
2 tsp. granulated garlic 
Salt and pepper to taste 
2 sticks margarine 

Combine crumbled saltines, cheese, salt, pepper and 
garlic in bowl. Melt margarine. Dip chicken in 
melted margarine; then roll in crumb mixture. 
Place in large oiled baking dish. Drizzle remaining 
margarine over chicken. Bake at 375° for 15 minutes, 
and then 350 for 1 hour or until chicken is golden 
brown. Serve. 

Crumb mixture saves nicely in closed carton in 
refrigerator. I keep this on hand and often mix a 
double recipe of the dry ingredients. 

This is also very nice for a luncheon. 



BARBECUE CHICKEN BREASTS Mrs. Larry Plnyan 

(Dottle) 
6-8 chicken breasts* Brown chicken in deep fat and 
place in shallow baking dish. Pour on barbecue sauce 
and cover pan with foil. Bake in 350° oven for about 

1 hr. 15 mills* 

Barbeque Sauce: 1/2 stick margarine. 1/2 c. lemon 
juice, 3/4 c. ketchup, 1 medium onion, finely chopped, 

2 tbsp. Worcestershire Sauce, 1 tsp. salt, 1 tsp. 
paprika, 2 tbsp. vinegar, 1/4 tsp. black pepper, 1 
tsp. chili powder, 1/4 c. brown sugar. Combine all 
ingredients in small saucepan. Simmer slowly about 
1 hr. 



-330- 



BAKED BEANS 






Mrs. Ray 


Bost 










(Barbara) 




1 


can (1 lb. 15 


oz.) pork 


and beans 




2 


tbsp. Worcestershire Sauce 






1 


tbsp. brown si 


jgar 








2 


tbsp, syrup 










1/2 c. ketchup 










1 


medium onion, 


chopped 








1 


green pepper, 


chopped 








6 


slices raw bacon 









Thoroughly mix all ingredients except bacon strips. 
Pour into baking dish. Top with bacon slices. 
Bake at 350 for about 1 hour, or until pepper and 
onion are tender. Casserole will freeze well. 
Yield: 6-8 servings. 



BAKED BEANS Mrs. Gene Miller 

(Brenda) 
1 medium-sized can pork and beans 
1/4 to 1/3 c. brown sugar 
Onion 

1/2 c. catsup 
1/4 to 1/2 lb. bacon, fry crisp and break up 

Put part of the bacon grease in the beans to 
make them soupy as they won't be dry. Bake 
at 350° - 375° covered for 30-40 mins., then 
uncovered for 15-20 mins. 



-331- 



EASY BAKED BEANS Mrs. Kenneth Rowland 

(Etta) 
1 16-oz. can pork and beans with tomato sauce 
1 small onion, chopped 
1 green pepper, chopped 
1 tsp. prepared mustard 

1 tsp, chili powder 

3 to 4 tbsp. molasses (or to taste) 
Catsup or tomato sauce to taste 

2 slices of bacon 

Combine all ingredients except bacon. Place in a 
greased 2-qt. dish and lay bacon slices on top. 
Bake, uncovered, at 350° for 30-40 mins., or until 
thickened. 



BAKED BEANS Mrs. Leroy Cline 

(Romania) 

My Mother-in-law thinks this is one of my best 
dishes. I'm not sure of measurements, but here 
goes. 

1 can navy beans 
1/4 c. brown sugar 
1/2 c. tomato catsup 
1 big onion, chopped 
1 tsp. dry mustard 

Mix well and bake at 350° for about 30 mins. 
Then top with weinnies and bake until they are 
golden brown. 



-332- 



VEGETABLE BEAN POT Mrs. David Blackwelder 

(Monty) 
4 tbsp. fat (Wesson Oil or bacon) 

2 buds garlic, cut fine 

3 medium onions, sliced thin 
1 can pork and beans 

1 can red kidney beans 

1 can (smallest) lima beans 

1/2 c. brown sugar 

1/2 c. catsup 

1/4 c. vinegar 

1 tsp. mustard, prepared 

1 tsp. salt 

1/2 tsp. pepper 

Fry garlic and onion in fat until soft; but not 
brown. Mix all ingredients well and pour into 
a 2-qt. baking dish or bean pot. Bake 1 hour 
to 1-1/4 hours at 350°. Stir twice when first 
put in oven. 



CHICKEN DUMPLINGS Mrs. George Troutman 

(Mary Alice) 
2c. flour 
1 egg 

1/2 c. boiling chicken broth 
Pinch of salt 

Mix ingredients and roll real thin, about a half- 
hour before dropping them in hot chicken broth. 
Cook real fast. 



-333- 



ITALIAN STYLE CHICKEN Mrs. W. B. Moss 

(Rina) 
8 chicken parts of one's preference 
2 garlic bulbs, quartered 
4 tbsp. olive oil 
Rosemary 
Sage 
1 whole lemon 

Wash chicken and towel dry. Sprinkle lightly with 
rosemary and sage, salt and pepper. Slit each 
piece and insert 1/4 piece of garlic. In heavy 
fry pan, heat olive oil and brown chicken quickly 
on both sides. Do not cover pan. Add 1/4 c. 
cooking wine or vinegar, cover and move from heat 
about 5 mins. Remove chicken and place in baking 
dish and squeeze lemon juice over chicken. Cover 
and place in pre-heated oven (350°) for 50 mins. 
Remove cover and allow to cook for 10-15 mins. 
Remove and serve. Serves 4. 



CHICKEN TETRAZZINI Mrs. Wayne Ritchie 

(Phyllis) 
2 tsp. salt 
3-1/2 c. spaghetti 
3c. boiling water 
1-1/2 c. mushroom soup 
2/3 c. milk 

2 c. cooked, diced, chicken 
1/2 c. pimento, chopped (or less) 

1 c. cheese, shredded 

2 tbsp. Parmesan Cheese, grated 

Add salt and spaghetti to boiling water* Boil 
rapidly for 2 mins.; cover, remove from heat; 
let stand for 10 mins. Blend soup and milk; 
add chicken and pimento. Drain and rinse 
spaghetti; pour into greased 1-qt. baking dish. 
Pour soup mixture over spaghetti; mix slightly. 
Sprinkle cheese over top. Bake at 375° for 30 
mins. Yields: 6 servings. 



-334- 



CHICKEN TETRAZZINI Mrs. Leon Kanipe 

(Frances) 
1 pkg. (8-oz.) thin spaghetti 
4 or 5 lb. hen 
1 bell pepper 

1 c. diced celery 

2 medium onions 

2 cans mushroom soup 
Grated cheese 

Cook chicken until very tender. Remove bones. 
Cook vegetables in some of chicken broth. Cook 
spaghetti in rest of broth. Place in layers in 
large, deep baking dish as follows: spaghetti- 
vegetables-chicken-soup. Then start again with 
second layer in same order as first layer. 
Sprinkle grated cheese on top. Bake at 350° 
about 30 mins. or until cheese has melted. 



CHICKEN CHOW MEIN Mrs. Harold Overcash 

(Jeanette) 
2 medium green peppers 
1-1/2 c. diced celery 
2 tbsp. butter 
2c. chicken broth 
2 tbsp. cornstarch 

1 pkg. (1-1/2-oz.) dry onion soup mix 
2c. diced, cooked chicken 
1 tbsp. soy sauce 
1 5-oz. can water chestnuts, drained and sliced 

thin 
1 2-oz. can mushrooms, drained 

1 can (1 lb.) bean sprouts, drained 

2 cans (3-oz.) Chinese noodles 

Cut peppers into long strips and cook with celery 
in butter until just tender, about 10 mins. 
Combine chicken broth with cornstarch and onion 
soup mix. Add to skillet and cook until thickened, 
stirring constantly. Add chicken and simmer for 
10 mins. Add soy sauce, water chestnuts, mushrooms, 
and bean sprouts. Heat thoroughly. Serve over 
hot crispy noodles. Serves 6. 



-335- 



CHICKEN CASSEROLE Mrs. Bobby Helms 

(Betty) 
1 large fryer (or 6 chicken breast) 

1 pkg. frozen, chopped broccoli 

2 cans cream of chicken soup 

3/4 pkg. seasoned Pepperidge Farm Dressing Mix 
3/4 c. mayonnaise 
1-1/2 tsp. lemon juice 
3/4 tsp. curry powder 
1 stick margarine 

Boil chicken and take meat off of bones and save 
stock. Grease 14"x8" casserole. Place chicken 
in bottom and cover with broccoli, mix chicken 
soup with 1 c. stock, mayonnaise, lemon juice, 
and curry powder. Sprinkle dressing mix over all. 



CHICKEN PILAU Mrs. Guy Cress 

(Helen) 
1 small hen or large stewing fryer 

1 medium onion 

2 c. rice 

Salt and pepper to taste 

Stew chicken and onion together until chicken 
meat is ready to fall from bones. Add salt and 
pepper to chicken while stewing (don't worry 
about the taste of the onion - it adds a very 
tasty flavor to dish). Remove meat from the 
bones - return to the chicken broth. Add the 
rice. Cook broth, meat, rice together slowly, 
stirring several times. The rice absorbs most 
of the broth. I always add a little more salt 
when I add the rice. This is a complete meal 
with a nice vegetable salad. 

This was given to our family by an Army buddy 
of my husband. 



-336- 



CONSOMME RICE Mrs. Ree Li taker 

(Miriam) 

1 c. uncooked long-grain rice 

2 cans beef or chicken consomme 

1 small onion, chopped or 1 tbsp. dry onion flakes 

1 small can mushrooms 

1 tbsp. butter 

Salt 

Pepper 

Mix together. Cook in casserole 1 hour at 350°. 



RICE GOULASH Mrs. Homer Walker 

(Minnie) 
1/2 c. uncooked rice 
2c. chopped onions 
3 tsp. margarine 
1/2 lb. ground beef 

1 qt. tomato juice 

2 bouillon cubes 
1 tsp. salt 

1/2 tsp. paprika 
Dash pepper 
1 bay leaf 

Cook onions in margarine until tender, add meat, 
cook until brown. Add remaining ingredients, 
heat to boil, stir, cover, and simmer 20 mins. 
Serves 6. 



-337- 



PORK CHOPS WITH RICE Mrs, Herman Misenheimer 

(Velma) 
3c. canned tomatoes 
4 pork chops 

1 medium onion 

2 tbsp. fat 

3 tsp. salt 

1 c. uncooked rice 
1/4 tsp, pepper 
1 c, water 

Brown pork chops with fat in pressure saucepan. 
Remove chops from pan. Add tomatoes, chopped 
onion, salt, pepper and rice. Lay pork chops 
over the top. Add water. Cover and bring to 15# 
pressure. Cook 15 mins, A covered frying pan 
can be used instead of pressure saucepan by 
adding 1/2 c. more water and increase cooking 
time to 35 mins. Follow directions of manufacturer 
for using pressure saucepan. 



SPANISH RICE Miss Carolyn Bost 

1/4 c, butter or oil 

1 onion, sliced 

1/2 green pepper, diced 

1 c, uncooked rice 

2c, stewed tomatoes with juice 

1 c. water 

1 tsp, salt 

Dash pepper 

Saute onion, green pepper and rice in butter in 
saucepan. Add tomatoes, water, salt, and pepper. 
Mix well. Bring to a boil. Cover; simmer 30 mins. 
Serves 4-6, 



-338- 



LASAGNE Mrs. Fred Misenheimer 

(Shirley) 
1 1-lb. pkg. Italian Style Lasagne Noodles 
3 tbsp. olive oil 

1 lb. chopped beef 
1/2 c. chopped onion 
1/2 tsp. garlic powder 

2 6-oz. cans tomato paste 
2-1/2 c. water 

1-1/2 tsp. salt 

1/2 tsp. black pepper 

1 lb. Mozzarella Cheese 

Parmesan cheese 

1 tbsp. Worcestershire Sauce 

Boil noodles in 4 quarts rapidly boiling water 
(add 1 tbsp. salt to water) for 12 mins. Stir 
gently. Drain. Add 1 tbsp. olive oil to prevent 
sticking. Let cool. Saute beef and onion in 2 
tbsp. oil. Add tomato paste, spices, 1-1/2 tsp. 
salt, water and simmer 25 mins. In a large shallow 
well-greased baking dish, spread several spoonfuls 
of sauce, then alternate layers of lasagne, sauce, 
cheeses, ending with sauce and Parmesan cheese. 
Bake at 350° for 20 mins. Serve at once. 



-339- 



LASAGNA Mrs. John A. Suther 

(Martha) 

I have tried many recipes for lasagna but found 
this one is by far the best. 

1 recipe tomato sauce (listed below) 

1 lb. lasagna noodles 

2 lb. cottage cheese, stirred with 2 tbsp. sugar 
2 lb. Mozzarella Cheese 

Grated Parmesan Cheese 

Cook lasagna noodles until a few minutes from 
being done. Drain and cover with cold water to 
ease handling. Slice Mozzarella Cheese thin or 
grate. Heat oven to 350 . 

Tomato Sauce - Make day ahead. 
1/2 onion, minced 
2 tbsp. olive oil 

2 clove garlic, crushed 

3 large cans tomatoes 
2 cans tomato puree 

1 can tomato paste 

2 tbsp. basil leaves 
2 tsp. oregano leaves 

2 tsp. marjoram 

3 tsp. parsley 
1/2 c. sugar 

2 tsp. salt 
1/2 tsp. pepper 
2 lb. ground beef 

Saute minced onion and garlic in olive oil. 
Break up tomatoes by putting in blender on chop 
for 1-2 seconds. Add tomato to onion mixture. 
Add remaining ingredients. Cook at medium 
temperature, stirring occasionally for 3 hours. 
Brown 2 lb. ground beef. Drain fat and add to 
sauce. Heat for 30 mins. Let stand overnight 
at room temperature, uncovered (if thin). 

(continued) 



-340- 



LASAGNA Mrs. John A. Suther 

(Martha) 

To make lasagna: 

Cover the hottom of a 15"x22 M pan with 1/2 to 1 c. 
tomato sauce. Spread it around. Place noodles 
over sauce until bottom is covered with one layer 
of lasagna. Drop by teaspoonfuls, cottage cheese 
on noodles. (Don't spread around). Pour some 
sauce over cheese (don't drown it). Sprinkle with 
Parmesan. Layer of noodles - remaining cottage 
cheese - sauce - grated cheese - lasagna - sauce - 
Mozzarella. Bake at 350° for 45 mins. or until 
hot and bubbly. 



SPAGHETTI OR LASAGNA SAUCE Mrs. W. B. Moss 

(Rina) 

2 medium- size onions 
6 small garlic bulbs 

1 tsp. dry parsley 

3 celery stalks with leaf ends 

2 medium-size carrots 

4 tbsp. olive oil or salad oil 
1 tsp. sugar 

3 lbs. ground beef 
1 soup bone 

1 qt. whole tomatoes 

3 small cans tomato paste 
3 8-oz. cans tomato sauce 

2 level tsp. basil leaves 

Chop onions, carrots, celery, garlic, parsley, 
very fine. Heat oil and add chopped ingredients, 
using a heavy pot. Saute in hot oil for 20 mins. 
being very careful not to burn. Ingredients 
should turn gold, not brown. Add ground beef and 
soup bone, brown meat about 10 mins. on medium 
heat. Add salt and pepper to taste and 1 tsp. 
sugar. Now add tomatoes and juice, then tomato 
paste and sauce. Mix well and fill pot with water, 
Cook over low heat, stirring very often (so not to 
stick). After cooking for 2-1/2 hrs., add basil 
leaves, and cook for about 30 more mins. Serve 
on spaghetti or lasagna. Enough for 8 people. Top 
with grated Parmesan Cheese. 

-341- 



LASAGNA Mrs. Edwin Fisher 

(Linda) 

Meatballs: 1/2 lb. ground chuck 
1/4 lb. ground veal 
2 tbsp. finely chopped onion 

1 clove garlic, finely chopped 

2 tbsp. parsley, finely chopped 

1 tsp. dried oregano leaves 
1/2 tsp. dried basil leaves 
3/4 tsp. salt 

Dash pepper 

2 tbsp. grated Parmesan Cheese 
1 egg 



Tomato Sauce: 



1/4 c. salad oil 

1/4 c. finely chopped onion 

1 clove garlic, finely chopped 

2 tbsp. parsley, finely chopped 

1 can (1 lb,12-oz.) whole tomatoes, 

undrained 

2 cans (6-oz.) tomato paste 
2 tsp. dried oregano leaves 
1 tsp. dried basil 

1 tsp. salt 

1 tsp. garlic powder 

1/4 tsp. pepper 

1/8 tsp. cayenne pepper 



1/2 pkg. (1 lb.) lasagna noodles 
1 lb. Mozzarella Cheese, diced 
1 lb. Ricotta Cheese 
1 lb. Parmesan Cheese 

Make meatballs. Combine all ingredients. Mix 
well. Makes 30 3/4" dia. 

Make tomato sauce. Slowly heat oil in large 
skillet. Brown meatballs, remove. Add onion, 
garlic and parsley. Saute until tender - about 5 
mins. Add rest of sauce ingredients along with 
1/2 c. water and meatballs. Mix well. Bring to 
boil. Reduce heat, simmer, uncovered, 1-1/2 hours. 
Stir occasionally. 

(continued) 



-342- 



LASAGNA Mrs. Edwin Fisher 

(Linda) 

Preheat oven to 350°. Lightly grease 13"x9"x2" 
pan. Cook lasagna noodles. Drain. Rinse in 
hot water. 

Layer half of ingredients in order: noodles, 
Mozzarella, Rlcotta, tomato sauce with meatballs, 
and Parmesan Cheese. Then repeat. Bake 30-35 
mins. Let stand 15 mins. before cutting. 



MACARONI AND CHEESE - No Sauce 

Mrs. Lewis Cress 
(Jane) 

If you remember grandmother's macaroni, you must 
try this. It is moist and tender. 

1 8-oz. box macaroni 

2 tsp. salt 

2 c. milk 

3 eggs 

8-oz. grated mild or sharp cheese 

1 stick butter or margarine, cut into pieces. 

Paprika 

Cook macaroni until tender, drain but do not 
rinse. Place in a 2-qt. casserole (greased). 
Blend salt, milk and eggs with beater. Set 
aside. Sprinkle most of the cheese into the macaroni 
and add pieces of butter. Mix with fork. Pour 
milk and egg mixture over macaroni. Sprinkle rest 
of cheese on top and lightly dust with paprika. 
Bake at 350 until firm and golden brown on top. 



-343- 



MACARONI AND CHEESE Mrs. Gerald Ferguson 

(Bernice) 

1 7-oz. pkg. macaroni, cooked 

2 c. cream style cottage cheese 
1 c. sour cream 

1 egg 

3/4 tsp. salt 

2 c. grated cheese 

Mix together, pour into greased 9" square dish. 
Sprinkle with paprika and bake at 350o for 1/2 

hour. 



SPICY SPAGHETTI MEAT SAUCE Mrs. George Troutman 

(Mary Alice) 

1 lb. hamburger 

1/4 c. chopped onion 

1/4 c. chopped green pepper 

1/4 c. vegetable oil 

1-1/2 to 2 qts. canned tomatoes, blended 

2 tsp. parsley 
2 bay leaves 

1 tsp. salt 
1/4 tsp. pepper 

2 tsp. Worcestershire Sauce 

1 tsp. celery salt 

2 tsp. garlic salt 
2 tsp. chili powder 
8 drops of hot sauce 

Brown the hamburger, onions, green pepper, in 
vegetable oil in a large skillet, then add 
remaining ingredients. Simmer for 3-4 hours, 
adding water if needed and stirring occasionally. 
Serve over cooked spaghetti. 



-344- 



SPAGHETTI SAUCE Mrs. Fred Misenheimer 

(Shirley) 

Two tablespoons Wesson Oil. Heat in a saucepan 
1 small onion in oil, until onions are soft, but 
not brown. Add 1/2 lb. hamburger meat and brown. 
Add to the following: 2 bay leaves; 1 c. celery; 
1/2 c. sweet green pepper; 1 tbsp. chili powder; 
dash of garlic salt over top; 1 quart tomatoes, 
dash Worcestershire Sauce. Add salt to meat. 
Cook 3-4 hours. 



SPAGHETTI SAUCE Mrs. 0. D. Helms 

(Gladys) 
4 tbsp. Wesson Oil 
2 medium onions, chopped fine 
Brown in oil with 1 lb. ground beef. 

1/2 tsp. Tabasco Sauce 
1/2 tsp. chili powder 
Salt to taste 

Add: 1 can cream of mushroom soup 
1 can tomato soup 
1/2 can water 

Boil about 20 minutes. Add 1/4 c. tomato 
catsup, if desired. Can also be used for hot 
dogs and hamburgers. 



-345- 



MEAT LOAF WITH SAUCE Mrs. Br ice Bost 

(Jane) 
1/4 c. diced onion 
1 tbsp. Worcestershire Sauce 
1-1/2 tsp. salt 
1 tsp. celery salt 

1 c. dry bread crumbs 

2 tbsp. catsup 
1-1/2 lb. ground beef 

1 c. milk 

2 eggs 

Mix all ingredients except meat. Add to meat and 
mix well. Place in baking dish. Pour sauce over 
loaf and bake at 350° for 45 mins. 

Tomato Sauce for Meat Loaf 

1/2 c. tomato juice 

1 tbsp. brown sugar 

1 tsp. prepared mustard 

1 tsp. Worcestershire Sauce 

1/4 c. water 

1 tbsp. vinegar 

Combine all ingredients and pour over meat loaf. 



MEAT LOAF Mrs. Vyron Petrea 

(Hattie) 
1-1/2 lb. ground beef 
3/4 c. uncooked oatmeal 
2 eggs, beaten 

1 c. tomato ketchup 
1/2 c. chopped onion 

2 tsp. salt 
1/4 tsp. pepper 

Combine all ingredients. Pack into loaf pan. 
Bake in 350° oven for 1 hour. 



-346- 



MEAT LOAF Mrs. E. R. Bost 

(Efford) 
Mix well: 1 lb. ground beef 

3/4 c. oatmeal 

1 egg 

1 c. milk 

1 tsp. salt 

1/4 tsp. black pepper 

3/4 c. tomato catsup 

Topping: 1/4 c. barbecue sauce 
1 tbsp. Karo Syrup 
1 tsp. vinegar 

Mix topping together and pour over meat loaf, and 
bake at 350° for 1 hour. 



MEAT LOAF Mrs. Bobby Helms 

(Betty) 
1-1/2 lb. ground beef 
1/2 lb. ground pork 
1/4 c. finely chopped onion 
1/2 c. milk 
2 eggs 
1/2 c. dry bread crumbs (do not put in mixture) 

Roll meat in this before baking: 

1 tsp. Worcestershire Sauce 
4 slices soft bread, cubed 

2 tsp. salt 

1/2 tsp. poultry seasoning 

1 c. chili sauce (goes on top) 

1/4 tsp. pepper 

1/4 tsp. dry mustard 

Mix meats well, stir in onion, salt, poultry 
seasoning, pepper, Worcestershire sauce. Add dry 
mustard. Soak bread in milk. Add eggs, beat 
with mixer or blender. Combine meat and egg 
mixture. Form into two loaves, roll in crumbs, 
place in greased shallow baking dish. Spread 1/2 
cup chili sauce over each loaf. Pour 1/2 c. boiling 
water around loaves. Bake, uncovered, at 350 
for 1 hour. 



-347- 



BARBECUE HAMBURGER DINNER Miss Bonnie Bamhardt 

4 large squares of heavy duty aluminum foil 

4 hamburgers, uncooked 

4 medium carrots, quartered lengthwise 

4 medium potatoes, peeled and halved 

1 onion, cut in wedges 

Barbecue Sauce 

Spoon 2 tbsp. barbecue sauce into each square of 
aluminum foil. Place hamburger patties on top of 
sauce and top each with 2 tbsp. more of barbecue 
sauce. Place a prepared carrot, potato and 2 
onion wedges with each hamburger. Wrap, sealing 
edges of foil together tightly. Place on grill 
4-6 inches above hot coals. Cook 25-30 minutes. 
Yields: 4 servings. 

Barbecue Sauce 

1/4 c. butter (1/2 stick) 

1 onion, finely chopped 
1/2 c. catsup 

1/4 c. water 
1/4 c. vinegar 

2 tbsp. Worcestershire Sauce 

1 tsp. salt 

2 tbsp. brown sugar 
1 tsp. dry mustard 

1/2 c. grated Parmesan cheese 

Melt butter and saute onions until transparent. 
Add remaining ingredients and simmer about 1/2 
hour. 



-348- 



HAMBURGER SUPREME Mrs. Kenneth Sherwood 

(Mildred) 
2 lb. hamburger 
2 medium onions, cut finely 
1-1/2 tsp. salt 

1 tsp. pepper 

2 eggs 

1/4 c. salad oil 

2 tbsp. flour 

1 c. milk 

1 can cream of mushroom soup 

Combine hamburger, chopped onion, salt, pepper, 
and eggs. Mix well and shape into patties about 
3/4" thick. Roll in flour and brown on both 
sides in hot salad oil. Remove patties when 
brown and pour off all but 3 or 4 tbsp. fat. 
Add flour, salt and pepper to taste and mix well. 
Add milk and mushroom soup and stir until thick. 
Return patties to pan and cook 15 minutes longer 
or place in casserole and bake at 350° for 20 
mins. Yield: 8-10 servings. 



HAMBURGER NOODLE BAKE Mrs. Marjorie M. Cress 

2 lb. ground beef 

1-1/2 c. chopped onions 

1 8-oz. box of medium noodles, cooked and drained 

1 8-oz. sharp American Cheese (grated -2c.) 

2 10-oz. cans Campbells Condensed Tomato Soup 
1/3 c. chopped green peppers 

1/4 c. chili sauce 

2 tbsp. chopped pimientos, optional 
3/4 tsp. salt 

1-1/2 c. bread crumbs 

3 tbsp. butter, melted 

Cook beef and onions till meat is lightly brown, 
drain off fat. Combine meat and onion with noodles, 
cheese, soup and 1 c. water, green pepper, chili 
sauce, piraiento, salt and a dash of pepper. Mix 
well. Put in baking dish. Combine crumbs and butter. 
Sprinkle on top. Bake at 350° for 49-50 mins. To 
decorate casserole, cut rings of green pepper and 
place on top, if desired. 

-349- 



HUNGARIAN GOULASH WITH NOODLES 

Mrs. Harold Overcash 
(Jeanette) 

1 lb* beef, cut in cubes 
1/4 tsp. dry mustard 

2 tbsp. brown sugar 

3 tbsp. Worcestershire Sauce 
6 tbsp. ketchup 

1 16-oz. pkg. noodles 

2 medium onions, minced 
1-1/4 tsp. paprika 
1-1/4 tsp. salt 

3/4 tsp. vinegar 

3 tbsp. flour 
1-1/2 c. water 

Brown meat in heavy pan, add onion. Combine 
mustard, paprika, brown sugar and salt. Combine 
Worcestershire Sauce, vinegar, ketchup, add to 
mustard mixture, add to meat, add 1 c. water, stir. 
Cover. Cook over low heat 2-1/2 hours or until 
meat is very tender. Blend flour with remaining 
1/2 c. water, stir until thickened, adding to 
meat mixture. Boil noodles in salted water until 
tender, drain. Serve meat mixture over noodles. 
Makes 8 servings. 



BARBECUE MEAT BALLS Mrs. Jerry Clontz 

(Peggy) 
Mix together: 1 c. bread crumbs 

1/2 c. milk 

1 lb. ground beef 

1 tsp. salt 

Dash pepper 
Make meat balls and put in pyrex dish. Mix the 
following and pour over meat balls. 

1-1/2 tbsp. Worcestershire Sauce 

1/2 c. water 

1/2 c. catsup 

1/2 c. green pepper 

1/2 c. chopped onions 

1/4 c. vinegar 

Bake at 350° for 1 hour. Serve sauce over creamed 

potatoes. 

-350- 



SPICY BEEF STEW Mrs. John D. Barringer 

(Evelyn) 
2 lbs. boneless stewing beef 
2 bay leaves 
8 whole cloves 
2 tsp. salt 
1/4 tsp. black pepper 
1/4 tsp. garlic powder 
1/4 c. celery flakes 
1 8-oz. can tomato sauce 
1 c. water 
1/2 lemon, sliced 

Have beef cut in pieces. Brown slowly without 
added fat. Add remaining ingredients. Cover and 
cook slowly 2-3 hours. 



TEXAS HASH Mrs. Claud Allmon 

(Lucille) 
1 lb. hamburger 
1/4 c. rice, uncooked 
1 tsp. chili powder 
2c. tomatoes with juice 
1 small onion, salt and pepper to taste 
Small pod green pepper 

Brown hamburger, onion and green peppers. Drain 
and put in a casserole dish and mix in other 
ingredients. Bake at 350° for 45 mins. with lid 
on and 15 mins. with lid off. 



-351- 



ONE DISH MEAL Mrs. Ray Cline 

(Adelaide) 
1 onion, chopped fine 

1 green pepper, chopped fine 

2 lbs, extra lean ground beef 

3 tbsp. salad oil 

2 tbsp. steak sauce 

Pepper 

Salt 

1 1-lb. can whole kernel corn, drained 

1 1-lb. can navy or red kidney beans 

2 8-oz. cans tomato sauce 

Saute onion and green pepper in oil. Add ground 
beef and brown. Add corn, beans, tomato sauce, 
steak sauce, salt and pepper. Cover and allow to 
simmer about 20 mins. Makes 6-8 servings. 



HAM AND CHEESE OMELET Ray A. Cline 

1 egg 

1 tbsp. butter 

Salt 

Pepper 

Sausage or bacon (broken) or ham 

Cheese, broken 

Beat the egg just enough to mix and add salt and 
pepper. In a small frying pan, heat 1 tbsp. 
butter over low heat. Add beaten egg and let 
cook until almost done. Add sausage, bacon or 
ham and cheese to 1/2 of egg and with a spatula, 
turn the other half of the egg over the meat and 
cheese and cook until done. 



-352- 



WELSH RAREBIT Mrs. Guy Cress 

(Helen) 

A light lunch for a busy day. Keeps nicely in 
the refrigerator and can be heated when needed. 

2 tbsp. butter 
2 tbsp. flour 
3/4 c. sweet milk 
3/4 to 1 c. creamed tomato soup 
1/8 tsp. soda 

2 c. grated cheese (I use mild Cheddar.) 
1 egg, slightly beaten 

1 tsp. Tabasco Sauce or Worcestershire Sauce 
(I use some of each.) 

Melt butter in heavy pan. Stir in flour slowly, 
add milk. Keep stirring until mixture begins to 
thicken. Stir in tomato soup. Remove from heat, 
add soda, add beaten egg, stirring briskly. Add 
grated cheese. Return to heat until cheese melts. 
Remove from heat and add salt and sauce. Serve 
on toast. 



GOLDEN ROD EGGS Mrs. Br ice Bost 

(Jane) 
2 tbsp. butter 
2-1/2 tbsp. flour 

1 c. sweet milk 
1/4 tsp. salt 

2 eggs, cooked 
2 slices toast 

Melt butter in saucepan. Add flour and salt 
gradually. Add milk and stir. Remove yokes 
from whites and mash, chopped whites and add to 
sauce. Cook until thick and then pour on toast. 
Sprinkle with mashed yokes on top. 



-353- 



PICNIC GRITS Mrs. Lewis Cress 

(Jane) 
1 c. grits 
1 tsp. salt 
4 c. boiling water 
1 stick margarine 

1 roll garlic cheese 

2 eggs, beaten with enough milk to make 1 c. 
Cornflake crumbs, optional 

Cook grits in boiling, salted water until bubbly. 
Add cheese and margarine. Stir until melted. 
Add egg-milk mixture. Pour into greased casserole 
dish. Cover with cornflake crumbs. Bake for 15 
mins. at 350°. 

This can be made ahead and refrigerated until 
baking time. In this case, bake about 30 mins. 
This can also be frozen before baking. With a 
family of 4, I make two small casseroles out of 
this - one for eating and one for freezing. 



(HOME-MADE) PA. DUTCH POT PIE 

Mrs. Edwin Fisher 
(Linda) 

3 eggs, beaten well 
1 c. cold water 
1 tsp. baking powder 
2-1/2 c. flour 
1/4 tsp. salt 

Stir ingredients together (like pie dough). 
Divide in half. Place on floured surface, roll 
out and cut into 2" squares. Drop dough into 
boiling broth -.either beef or chicken. 



-354- 



HAMBURGER WIGGLE Miss Elizabeth Waddeil 

1/2 lb. bacon, diced 

2 lbs. hamburger 

1 c. diced onion 

Flour, just a little 

1 to 2 boxes frozen green peas 

8 oz, grated cheddar cheese 

1 large can solid packed tomatoes, drained 

1/2 c. chopped green pepper 

1 c. chopped celery 

1 large can sliced mushrooms 

1 pkg. egg noodles, cooked 

Brown bacon in skillet and remove. Add meat, onions, 
green pepper, celery and mushrooms. Mix and cook a 
few minutes. Pour oft grease, add bacon. Put in a 
large casserole dish. Sprinkle with flour, add peas, 
cheese and tomatoes in layers. Sprinkle again with 
flour* Add layer of noodles. Sprinkle with cheese. 
Bake for 1 hr. at 375°. Yield: 14 servings. 



-355- 




-357- 



Mrs. Lloyd Nesbit 
(Helen) 



NO CRUST COCONUT PIE 

4 eggs, well beaten 

1-3/4 c. sugar 

1/2 c. self-rising flour 

1 6 or 7 oz, can coconut 

2 c. milk 

1/2 stick margarine 
1 tsp. vanilla 



Mix all together and bake at 325° for 30 minutes or 
until brown. 



CRUSTLESS COCONUT PIE 

1-1/2 c. sugar 

1/2 c. self-rising flour 

4 eggs, well-beaten 

2 c. milk 

8 oz. coconut 

1/2 stick margarine 

1 tsp. vanilla 



Mrs. Jesse Ritchie 
(Maggie) 



COCONUT CUSTARD 

1 stick margarine 

4 eggs 

Vanilla 

1 small can pineapple (5 oz.) 

1 c. coconut 

1-1/2 c. sugar 



Mrs. Carl Heintz 
(Merle) 



Mix all together. Bake in two unbaked pie crusts, 



-359- 



COCONUT PIE Mrs. Frank Hopkins 

(Christine) 
3c. sugar 
1 stick margarine 
4 tbsp. flour 

1 tall can evaporated milk 
4 eggs 

3/4 c. water 
Pinch salt 
Vanilla to taste 
7 oz. coconut 

Combine all ingredients except coconut and beat 
until smooth. Add coconut. Pour filling into 
unbaked pie shells. Makes two 9-inch pies. Bake 
at 350° for 30 minutes or until center is firm. 



COCONUT PIE Mrs. C. Lee Ship ton 

(Margaret) 
3 eggs, beaten slightly 
1-1/2 c. sugar 
1-1/2 c. milk 
1-1/2 tbsp. flour 
2 tbsp. butter 
Can coconut 
2 tsp. vanilla 

Combine ingredients as listed. Pour into crusts. 
Bake at 350° for 35 minutes. Makes 2 pies. 



-360- 



COCONUT PIE Mrs. King Miller 

(Louise) 

3 eggs 

1-1/2 c. sugar 

4 tbsp. flour 
1/2 c. cold water 
1 tsp. vanilla 

1/2 lb. coconut or 3/4 c. 
1 stick margarine 

Melt margarine and add beaten eggs. Add sugar, 
flour, cold water, and vanilla, then coconut. 
Bake at 350° for 30 minutes. 



COCONUT PIE Mrs. J. Paul Cline 

(Bessie) 
4 eggs, separated 
1 c. sugar 

1 c. coconut 

2 c. milk 

Mix and bake for 30-35 minutes. 

Meringue for Coconut Pie: 4 egg whites 

1/2 c. sugar 
1/2 tsp. salt 
1 c. coconut 



COCONUT PIE Miss Mitzi Helms 

1 egg, beaten 

1 c. milk 

1 c. coconut 

1/2 tbsp. vanilla 

1 tbsp. flour 

2/3 c. sugar 

1/3 stick margarine, melted 

Pie shell, partially baked 

Beat eggs, add sugar, margarine, vanilla. Pour 
into pie shell. Bake at 350° until done. 



-361- 



COCONUT PIE Mrs. Jerry Hi 1 Hard 

(Doris) 

1 stick margarine 

2 c. sugar 
4 eggs 

1 c. evaporated milk 

1 tsp. vanilla 

2 cans or 1 bag coconut 

Beat eggs, mix with sugar. Add melted margarine, 
coconut, milk and vanilla. Pour in unbaked pie 
shell. Bake at 400° for 10 minutes, then bake 
at 350° for 25 minutes. 



COCONUT PIE Mrs. Buck Waddell 

(Margie) 
3 tbsp. flour 
2 or 3 eggs 
1 c. sugar 
1 c. coconut 
1-1/2 c. heated milk 

Stir flour, sugar. Add egg yolks and little water 
to make a paste. Add 1-1/2 c. of heated milk to 
upper mixture. Thicken this in double boiler. 
Then add 1 c. of coconut. Pour in baked pie shells. 



-362- 



LEMON CAKE PIE Miss Beth Ens ley 

1 c. sugar 
1/4 c. flour 

1/4 c. butter, melted 
1/8 tsp. salt 

2 eggs, separated 

2 lemons, juice and grated peel 

1 c. milk 

1 9-inch unbaked pie shell 

Combine sugar, flour, butter, salt and egg yolks. 
Beat until smooth. Beat in lemon juice and peel. 
Add milk, beating slowly. Beat egg whites stiff but 
not dry; fold into mixture. Bake pie shell at 350° 
for 5 minutes. Pour in filling. Bake 40 minutes 
or until filling is firm. 



NO CRUST APPLE PIE 

6 medium-size tart apples, peeled and cut in eighths 
1/2 c. sugar 
1 tsp. cinnamon 
1/2 c. water 

3 tbsp. butter or margarine 
1/4 c. brown sugar 
1/2 c. sifted flour 
1/2 tsp. baking powder 
1/2 tsp. salt 

Mix apple slices with sugar and cinnamon. Cook 10 
minutes or until apples are partially cooked. Turn 
into 9" pie pan. Cream butter and brown sugar 
together. Sift together flour, baking powder and 
salt. Add to creamed mixture. Mix thoroughly with 
spoon. Sprinkle over the apples. Bake in 350° oven 
about 45 minutes, until apples are tender and top 
nicely browned. Makes 6-8 servings. Top with ice 
cream. 



-363- 



CREAM PIE Mrs. Marvin Petrea 

(Caroline) 
3/4 c. sugar 
2 tbsp. flour 
Pinch of salt 

1 tbsp. margarine 

2 eggs, well-beaten 
1-1/3 c. whole milk 

Add flour and salt to sugar. Cream butter and sugar 
mixture, fold in eggs and beat well. Add milk. 
Pour into unbaked crust, sprinkle cinnamon over top, 
bake in hot oven until knife inserted in center 
comes out clean. One-half cup of coconut added to 
the custard will make coconut cream pie. 



STRAWBERRY CREAM PIE Mrs. Leon Kanipe 

(Frances) 
2c. sugar 
2 c. cold water 
1 tbsp. vanilla 
1/2 c. cornstarch 
6-tsp. white corn syrup 
1/2 stick margarine 

Combine above ingredients in saucepan. Bring to a 
boil and cook until thick and clear. Remove from 
heat and add 3 oz. pkg. of strawberry jello and 1/2 
oz. red cake coloring. Put desired amount of straw* 
berries over the baked pie shell. Then pour the 
thickening over berries. Place in refrigerator to 
chill. Top with whipped cream. Makes 2-9" pies. 



-364- 



COCONUT CREAM PIES Mrs. James Walker 

(Margaret) 
5 large egg yolks (or 6 small) 
1-1/2 c. sugar 
2 c. milk 
1-1/2 tsp. vanilla 
5 tbsp. flour, (slightly rounded) 
2 c. grated coconut 
2 tbsp. butter or margarine 

Mix first five ingredients and cook in double 
boiler, stirring often, until thick. Remove from 
heat and add butter and coconut. Pour into two 
pre-baked pie shells. 

Use egg whites for meringue. Beat egg whites until 
stiff and add one tbsp. sugar per egg white. Stir 
in well. Pour over pie mixture and sprinkle a 
bit of coconut on top. Cook meringue slowly, about 
250° - 300° for about 10 minutes, then reduce heat 
and bake 5-10 minutes longer. 



BANANA CREAM PIE Mrs. 0. D. Helms 

(Gladys) 
3/4 c. sugar 
1/3 c. flour 
1/8 tsp. salt 
2 c. milk, scalded 
1/2 tsp. vanilla 
2 tbsp. butter 
2 eggs 

Combine butter, sugar, salt, flour and eggs. Add 
milk, slowly, sirring often. Cook over hot water 
until thick and smooth. Add flavoring. Cover 
bottom of baked pie shell with sliced bananas. 
Cover with filling and top with whipped cream. 



-365- 



PEANUT BUTTER CREAM PIE Mrs. Gerald Ferguson 

(Bernice) 
3/4 c. powdered sugar 
1/3 c. peanut butter 
2/3 c. granulated sugar 
3 tbsp. cornstarch 

1 tbsp* flour 
1/2 tsp. salt 
3 egg yolks 

3 c. whole milk 

2 tbsp* butter 

1 tsp. vanilla extract 
Baked 9" pie shell 

3 egg whites 

1/4 tsp. cream of tarter 
1/4 c. granulated sugar 

Cream powdered sugar and peanut butter until crumbly. 
Set aside. Combine granulated sugar, cornstarch, 
flour, salt, egg yolks, milk, butter, and vanilla in 
a saucepan or in top of double boiler over hot water. 
Cook over medium heat, stirring constantly, until 
thick. Sprinkle 2/3 of the peanut butter mixture 
in bottom of baked pie shell; pour custard over this. 
Beat the egg whites with cream of tarter until stiff, 
gradually adding the 1/4 c. sugar. Spread over 
custard. Sprinkle remaining crumbly mixture over 
meringue, and bake at 350° about 20 minutes or 
until golden brown. 



BLUEBERRY CREAM PIE Mrs. Homer Walker 

(Minnie) 
Make a smooth paste of 1/4 c. cold water and 5 tbsp, 
plain flour. Add a pinch of salt. 

Bring to a boil: 1 c. blueberries 

1 c. sugar 

1/2 c. water 
When boiling, add the flour paste and stir until 
thickened. Cool, then add 3 c. raw berries and put 
in 10" baked shell. Refrigerate. Garnish with 
sweetened whipped cream. This recipe was given to 
me by Mrs. Marion (Polly) Boggs. Her husband is 
minister at Cold Springs Methodist Church. 



-366- 



FUDGE CREAM PIE Mrs. Gerald Cline 

(Brenda) 
1/4 c. flour 
1/4 c. cocoa 
1-1/3 c. sugar 

1 large can Pet milk 

Mix all of above and cook at medium heat until 
thick. Take 1/2 of mixture and add to 3 beaten 
egg yolks. Return to remainder of mixture and 
cook until very thick. Remove from heat and add 

2 tbsp. margarine, 1 tsp. vanilla and 1/2 c. 
chopped pecans. Cool 5 minutes and pour into 
baked 9" pie crust. Top with whipped cream. 
This is a very rich, but good dessert. 



SIMPLE PUMPKIN PIE Mrs. Cecil Cline 

(Ruth) 
1-1/4 c. pumpkin 
3/4 c. sugar 
1/2 tsp. salt 
1/4 tsp. ground ginger 
1 tsp. cinnamon 

1 tsp. all-purpose flour 

2 eggs, slightly beaten 

1 cup milk, half and half 

2 tbsp. water 
1/2 tsp. vanilla 

1 unbaked pie shell 

Combine pumpkin, sugar, salt, spices and flour in 
mixing bowl. Add eggs and mix well. Stir in milk, 
water, and vanilla. Pour in pie shell. Bake at 
425° for 15 minutes, reduce heat to 350° and bake 
35 minutes longer. 



-367- 



PUMPKIN PIE Mrs, John D. Barringer 

(Evelyn) 
2 c. pumpkin 
2 eggs 

2/3 stick margarine 
1 c. sugar 
1 tsp. cinnamon 
1/2 tsp, orange flavoring 
1/2 tsp. nutmeg 

Mix and bake at 350° for 30-35 minutes. 



PUMPKIN PIE Mrs. Ned Hudson 

(Dianne) 
3 eggs, slightly beaten 
1 c. granulated sugar 
1/2 c* brown sugar, firmly packed 
1 tsp. flour 
1 tsp. cinnamon 
1/2 tsp. salt 
1/4 tsp. nutmeg 
1/4 tsp. allspice 
2-1/2 c. pumpkin 
1 13-oz. can evaporated milk 
9" unbaked pastry shell 

Combine eggs, sugar, flour, cinnamon, salt, nutmeg, 
and allspice. Blend in pumpkin gradually; add 
milk and mix well. Bake at 450 for 10 minutes; 
then 350° for 40 minutes. 



-368- 



MY MOTHER'S PUMPKIN PIE Mrs. Paul Barringer 

(Mary) 
3/4 c. brown sugar 
1/4 c. white sugar 
1/2 tsp. salt 

1 tsp. cinnamon 
1/2 tsp. ginger 
1/4 tsp. nutmeg 
1-1/4 c. pumpkin 
1-1/4 c. milk 

2 whole eggs 

2 tbsp. butter, melted 

Combine pumpkin, sugar and salt and spices. Blend. 
Add milk and eggs. Pour in pie pan lined with 
pastry, cook at 450° for 10 minutes; then 350° for 
1 hour. Serve with whipped cream or plain. 



PUMPKIN PIE 


Mrs. 


Glenn 


Peninger 




(Annie) 




1 c. cooked pumpkin 








1 c. brown sugar 








1 egg 








2 tbsp. flour 








1 c. sweet milk 








A pinch of each - cinnamon, cloves, 


allspice, 


nutmeg 








PUMPKIN PIE 


Mrs. 


H. E. 


Cline 




(Lillian) 




1 c. brown sugar 








1 c. white sugar 








5 eggs 








2 tbsp. flour 








1 c. milk 








3c. cooked pumpkin 








1 stick margarine, melted 








2 tsp. vanilla 








Dash of salt 








Beat pumpkin in blender. 


Add other 


ingredients and 


mix. Makes 3 pies. 









-369- 



PUMPKIN PIE Mrs. Fred Misenheimer 

(Shirley) 
3c. cooked pumpkin 
I heaping c. sugar 
1 tsp. ground allspice 

1 egg 

2 tbsp. flour 

Beat egg until mixed good. Then add all other 
ingredients. Pour into unbaked pie shell and dot 
with butter. Bake at 400° until brown. 



PUMPKIN PIE Mrs. George Troutman 

(Mary Alice) 
3/4 c. brown sugar 
1 tbsp. flour 
1/2 tsp. salt 
1/2 tsp. cinnamon 
1/2 tsp. ginger 
1/4 tsp. nutmeg 
1/2 c. milk 
1 egg, well-beaten 
1-1/2 c. cooked or canned pumpkin 

Mix sugar, flour, salt and spices. Add remaining 

ingredients and stir until smooth. Pour into deep 

pie pan lined with unbaked pastry. Bake in hot 
oven. Makes one pie. 



-370- 



"CAMP MEETIN'" PREACHER PIE Miss Carolyn Bost 

1 egg, beaten 

A tbsp. sugar 

1 tbsp. flour 

1/2 tsp. vanilla 

4 tbsp. syrup 

1 tbsp. butter 

Pecans or other nuts 

Blend all ingredients well. Pour into unbaked 
pie shell. Bake at 350° until brown. 



FUDGE PIE 




Mrs. E. R. 
(Efford) 


Bost 


1 stick margarine 








1/4 c. flour 








2 eggs 








2 squares chocolate or 


6 tbsp. 


cocoa and 


2 tsp. 


butter 








1 c. sugar 








1 tsp. vanilla 








Pinch of salt 









Melt butter and chocolate in pan over low heat. 
Mix flour, sugar and eggs. Add chocolate and butter 
mixture, salt and vanilla. Bake in unbaked pie 
shell until knife comes out clean. 



-371- 



PINTO BEAN PIE Mrs. Leon Kanipe 

(Frances) 

2 c. cooked beans 
2c. sugar 

3 tbsp. chocolate 

2 tbsp. self-rising flour 
1/2 c. margarine 

4 eggs 

2 tsp. vanilla 

2 8" unbaked pie shells 

Place beans in large mixing bowl. Mash till 
smooth. Stir in remaining ingredients and mix 
well. Pour into unbaked pie shells. Bake at 
350° for 25 minutes. 



HELEN WISE PIE Mrs. Eugene Wise 

(Helen) 
1 c. sugar 
1/4 c. flour 
1/2 tsp. salt 

4 large eggs, leave out 2 or 3 whites for topping 
1/3 tall can chocolate syrup 
1 tall can evaporated milk 
1 tall can water 
1 tsp. vanilla 

Mix all together. Pour into unbaked pie shell. 
Bake at 350° for 1 hour or till thick. Makes 
1 10" pie. This recipe can be used for coconut 
pie or any fruit pie - just leave out the choco- 
late. Beat whites until thick. Add 2 tbsp. 
sugar. Put on top of baked pie, put back in 
oven, leave until brown. 



-372- 



WHOOPIE PIES Mrs. Edwin Fisher 

(Linda) 

1 c. shortening 

2 c. sugar 

2 whole eggs and 2 yolks, save whites for filling 

Cream above together well. 

Add: 1 c. cocoa 

1 c. sour milk 

1 c. hot water 

2 tsp. baking soda 

1 tsp. baking powder 
1/2 tsp. salt 
Ac. flour 

Drop by spoonfuls onto cookie sheet. Bake at 
400° for 10 minutes. 

Filling: 2 egg whites 

2 tsp. vanilla 

4 tbsp. flour 

4 tbsp. milk 

1-1/2 c. shortening 

2 tbsp. powdered sugar 

Beat together well. Add 4c. more powdered sugar 
and beat. Put between 2 cookies - sandwich style. 



APPLESAUCE PIE Mrs. Woodrow Krimminger 

(Julia) 
2 eggs, blended 
1/2 c. sugar 
1/2 c. milk 
Pinch of salt 
1/2 tsp. lemon 

Combine first two ingredients with 1-1/2 c. 
applesauce, then blend all together and bake 
at 375°. 



-373- 



MILE HIGH PIE Mrs. Tracy Cress 

(Nancy) 
3 egg whites 
1 c. sugar 
1 tbsp. lemon juice 
1 9-oz. container cool-whip 
1 tsp. vanilla 
1 lb. frozen strawberries 

Beat egg whites until stiff. Add 1 lb. strawberries, 
1 c, sugar and lemon juice. Beat for 15-20 minutes. 
Add one 9-oz. container of cool-whip or topping and 
1 tsp. vanilla. Pour into Graham Cracker Crust. 
It will fill three pies. Freeze overnight. 



BANANA SPLIT PIE Mrs. Bruce Lipe 




(Joyce) 


Crust: 2 


c. graham cracker crumbs 


1 


stick softened margarine 


Make into 


a crust. 


Filling: 


2c. powdered sugar 




2 eggs 




1 stick margarine 




3 ripe bananas 




1 can crushed pineapple 




1 carton cool-whip 




1 jar cherries, cut 




1/2 c. nuts 



Make crust and put on bottom of a pan. beat for 10 
minutes the eggs, powdered sugar and margarine. 
Spread over crust. Slice bananas over this mixture, 
Drain pineapple and put over bananas, then nuts, 
then cool-whip and lastly cherries. Chill. 



-374- 



DORIS'S GERMAN CHOCOLATE PIE Mrs. Mike Herring 

(Linda) 
I stick margarine 
1 13-oz. can evaporated milk 
4c* sugar 

6 eggs 

1 tbsp. vanilla 
2/3 c. cocoa 
Pinch of salt 
3 tbsp. flour 

7 oz. coconut 
7 oz. pecans 

Cream margarine, adding sugar a little at a time. 
Add eggs, beating after each addition. Add milk. 
Sift together cocoa, salt, and flour. Add coconut, 
pecans, and vanilla. Pour into 3 pie shells and 
bake at 325° for 45-50 minutes. 



SAM'S PARTY PIE Mrs. David Blackwelder 

(Monty) 
24 Ritz crackers, crushed 
3 egg whites 
3/4 c. sugar 
1 tsp. vanilla 

1/2 c. chopped nuts (pecans) 
1/2 pt. whipping cream 
1/4 c. sugar 
1/2 c. coconut 

Grease 8" or 9" pie pan. Pack crushed crackers in 
pan. Beat egg whites very stiff; add 3/4 c. sugar, 
1 tsp. vanilla and chopped nuts. Pour this mixture 
over crushed crackers. Bake in a slow oven (325° - 
350°) for approx. 20 minutes. Remove from oven and 
cool. Whip cream, adding 1/4 c. sugar. Spread 
over pie and sprinkle top with coconut. 



-375- 



CHERRY DREAM PIE Mrs. Coy Hudson 

(Julia) 
1 cup Eagle Brand milk 
1 can drained sour pitted cherries 
1 c. nuts 
Rind of 2 lemons 
3 tbsp. and 1 tsp. lemon juice 
1 pkg. dream whip 

Mix and pour in pie shell. Refrigerate. The pie 
shell can either be graham cracker or the baked dough 
pie shell. 



LIBBY'S IMPOSSIBLE PIE Mrs. A. B. Brawley 

(Martha) 
2-9" pie pans 

4 eggs, beat, blend 1-3/4 c. sugar 
1/2 c. self-rising flour 
2 c. milk 

2 4-oz. cans coconut, extra moist 
1 tsp. vanilla 
1/2 stick margarine, melted 

Mix all ingredients and pour into 2 greased pie 
pans. Bake at 350 for 30 minutes. 



$10.00 PIE Mrs. H. E. Cline 

(Lillian) 
1 qt. fruit, heated 
Make a paste of: 1 c. flour 

1 c. sugar 

1 c. milk 

3 tsp. baking powder 

Melt 1 stick margarine in baking dish. Pour paste 
mixture in melted butter. Pour heated fruit (any 
kind) in. Don't stir. Bake at 325° for 30 minutes. 
Serve warm or cold with whipped topping. 



-376- 



NO BAKE CHEESE PIE Mrs. Eloise B. Foil 

2 8-oz. pkg. cream cheese 
2/3 c. granulated sugar 

3 large eggs 
1/2 tsp. vanilla 

Blend until smooth. Pour into 9" pie pan. Bake 
at 350° for 20-25 minutes or until puffed up and 
light brown on edges. Remove from oven and cool 
20 minutes. When cool, cover with: 

1/2 pt. sour cream 

3 tbsp. granulated sugar 

1 tsp. vanilla 

Return to oven and bake for 15-20 minutes. 



FRUIT PIE Mrs. George Suther 

(Frances) 
32 marshmallows 
1/2 c. milk 

1 envelope dream whip, prepared as on box 
2c. fruit, very good with bananas 
1 baked pie crust or graham cracker crust 

Heat marshmallows and milk, let cool. Add dream 
whip and fruit. Pour in crust and chill. 



JAPANESE FRUIT PIE Mrs. Kenneth Sherwood 

(Mildred) 
Melt: 1-1/2 sticks margarine 

2 c. sugar 

1 c. raisin 

1 c. pecans, chopped 

1 small can Angel Flake coconut 
4 eggs, beaten well 

2 tbsp. vinegar 

Bake at 350° until done. 



-377- 



EGG BATTER FOR FRUIT PIES Mrs. Buck Waddell 

(Margie) 
1 egg 

1-1/2 c. milk 
3 tbsp. flour 
1/2 c. sugar, more or less 

Add fruit. Mix above and put in blender; just 
put in enough milk to blend. After blending, add 
rest of milk. Bake at 400°, then drop to 350° 
after 5 minutes. Bake until brown. 



FRIED PIES Mrs. Ross Dellinger 

(Thelma) 
2 c. sifted flour 
1 tsp. salt 
1/2 c. lard 
1/2 c. cold water 

Sweetened sieved fruit (dried apricots, peaches, 
prunes, or thick applesauce) 

Sift the flour and salt together. Cut in the lard 
with pastry blender or two knives until pieces are 
size of small peas. Gradually sprinkle water over 
mixture, mixing lightly with a fork after each 
addition. Add only enough water to hold pastry 
together. Roll out dough on a floured surface 
about 1/4" thick. Cut out 4" rounds. Spoon about 
1 tbsp. sweetened sieved fruit onto each round. 
Moisten edges with water, fold to form a semi-circle 
and press edges together with a fork. Fry in deep 
fat heated to 365°. Fry about 3 minutes, or until 
light golden brown; turn pies during frying. 
Remove from fat; drain on absorbent paper. Makes 
about 1 dozen fried pies. 



-378- 



HAWAIIAN PIE Mrs. Ree Li taker 

(Miriam) 
2 pie shells, graham cracker 
1 can Eagle Brand Milk 
1 large carton Cool-Whip 
1 small can frozen lemonade 

1 small can crushed drained pineapple 
1/2 pkg. coconut 

1/2 c. chopped pecans 

In large mixer bowl, whip milk and Cool-Whip, 
Add frozen lemonade and whip stiff; add other 
ingredients* Pile into shells and chill. Makes 

2 pies. 



HAWAIIAN PIE Mrs. Kenneth Sherwood 

(Mildred) 
2 baked crust 

Add: 2 bananas on top of crust, slice 

1 can Angel Flake Coconut on top of banana 
1 c. nuts on top of coconut 

Cook until thick, than cool and add to pie: 

1 large can pineapple 
3/4 c. sugar 

2 tbsp. flour 

Add Cool -Whip on top. 



-379- 



PINEAPPLE PIE Mrs. Jim Ashby 

(Audrey) 
1 can Eagle Brand Milk 
Juice of one lemon (3 tbsp.) 
1 large can pineapple, drained (use small amount of 

juice) 
1 c. nuts 

1 large carton Cool -whip 

2 graham cracker crusts 

Mix, pour into pie shells, cool. 



PINEAPPLE PIE 



Miss Mitzi Helms 



Bake pie shell, 4 or 5 minutes. 

2 eggs, beaten 

2/3 c. sugar 

1 tbsp. flour 

1/3 stick margarine, melted 

1/2 tsp. vanilla 

1 small can crushed pineapple 

Beat eggs, add sugar, melted margarine, vanilla 
and pineapple. Pour into partly baked shell. 
Bake until it doesn't shake in center. 



PINEAPPLE-PECAN PIE Mrs. Gerald Cline 

(Brenda) 

1 unbaked 9" pie crust 

2 eggs 

1 c. sugar 

4 tbsp. flour 

1 small can crushed pineapple, do not drain 

1/2 stick margarine 

1/4 c. chopped nuts 

Melt margarine and add other ingredients, beating 
well. Pour in pie crust and bake about 30 minutes 
at 350°. 



-380- 



BLUEBERRY PIE Mrs. Charles Fortune 

(Lorene) 
2 baked pie shells 
8 oz. cream cheese, softened 
1/3 c. sugar 
Chopped nuts 
Add a little milk 

Mix together and put in bottom of pie shells. 
Slice bananas over cheese filling then top with 
1 can blueberry pie filling. Top with cream. 



MRS. MILLER'S BLUEBERRY PIE Mrs. Webster Med 1 in 

(Frances) 
5 c. fresh blueberries, washed and well-drained, 

divided 
3/4 c. sugar 
3/4 c. water 

1 tsp. grated lemon rind 
1/4 c. water 
1/4 c. sugar 
3 tbsp. cornstarch 
9" pie shell, baked 

In saucepan, combine 1 c. blueberries, 3/4 c. 
sugar, 3/4 c. water, and 1 tsp. lemon rind. Bring 
mixture to a boil. Mix 1/4 c. water, 1/4 c. sugar, 
and cornstarch and add to hot mixture. Cook until 
clear and thick. Cool. Pour thickened mixture 
over 4 c. blueberries in baked pie shell. Chill 
until ready to serve. Yield: one 9" pie. 



-381- 



EGG CUSTARD Cena Davis Furr 

6 whole eggs 

2/3 c. sugar 

3 c. milk 

2 tsp. flour, plain 

Beat eggs well in large mixing bowl. Add sugar, mix 
with flour. Add milk, vanilla or nutmeg to taste. 
Pour in unbaked pie crust and bake at 375° for 1/2 
hour or less. Makes 2 pies. 



EGG PIE Mrs. Leon Ens ley 

(Ann) 
3 eggs 

1/2 c. sugar 
1/4 tsp. salt 
1/2 tsp. nutmeg 

Mix above and beat well together. 

Mix 2c. warm milk with rest of ingredients. 
Bake at 425° for 25-30 minutes. 



EGG CUSTARD PIE Mrs. Ralph Ritchie, Jr. 

(Amelia) 
Beat slightly 3 eggs or 6 yolks, 2/3 c. sugar, 
and 1/4 tsp. salt. Then beat in 2 c. scalding hot 
milk (half canned milk), and 3/4 tsp. vanilla. 

Brush pastry with egg whites. Pour into pastry 
lined pie pan. Bake just until a silver knife 
inserted 1" from side of filling comes out clean. 
The center may look a bit soft, but will set later. 
Serve slightly warm or cold. Bake at 450° for 15 
minutes, then 350° to finish. Baking time: 25-30 
minutes. 



-382- 



EGG PIE - NO CRUST Mrs. Frank Hutchinson 

(Ruth) 
3/4 c. sugar 
3 eggs 
3 tbsp. flour 

1 tsp. vanilla 

2 tsp. margarine 

1 tall can railk or whole milk 

Grease pie plate. Add filling and bake slowly 
(300° to 325°) for 1 hour or until done. Sprinkle 
with nutmeg before baking. 

Strawberries or blueberries may be added to batter 
if desired. 



SWEET POTATO PIE Mrs. Fred Misenheimer 

(Shirley) 
2 c. sweet potatoes, cooked and put through sieve 
1 c. sugar 
1 tbsp. flour 
Nutmeg to taste 

Mix well and add 1 c. milk. Put in unbaked pastry 
shell and bake at 350° until done. 



SWEET POTATO PIE Mrs. E. R. Bost 

(Efford) 
2c. cooked sweet potatoes 
2 c. milk 
1 c. sugar 

1 tsp. cinnamon 
1/2 tsp. ginger 

2 eggs 
Pinch of salt 

Mix well and bake in unbaked pie shell. 



-383- 



SWEET POTATO PIE Mrs. Glenn Peninger 

(Annie) 
2c, mashed sweet potatoes 
2 eggs, beaten until light 
1/2 c. sugar 
1/2 c. top milk 
2 tbsp. butter, melted 
1 tsp. vanilla or lemon juice 
Pinch of salt 

Mix ingredients in order named. Pour in unbaked 
pastry shell and bake in hot oven until top and 
sides of crust bake, then in a moderate oven until 
the custard thickens. 



SWEET POTATO PIE Mrs. James Lenti 

(Frances Ann) 
2-1/4 c. cooked sweet potatoes 
1 small can condensed milk 
4 eggs 

1 c. brown sugar 
1 tsp. cinnamon 
1 tsp. nutmeg 
1 tsp. cloves 
1 stick margarine, melted 

Combine in large bowl and bake unbaked pie shell 
at 425° for about 10-15 minutes and at 350° for 
about 20 minutes. Can add marshmallows around 
edge for decoration when removed from oven. 



-384- 



SWEET POTATO PIE Miss Bonnie Barnhardt 

3 medium sweet potatoes, 4c, 

1 c. sugar 

1 stick of margarine or butter 

1 large can milk 

1 tsp. vanilla 

Bake in unbaked pie shell until brown. 



CHESS PIE Mrs. Frank Moose 

(Blanche) 
1/4 stick margarine 
1-1/2 c. white sugar 
3 whole eggs 
1 tbsp. vinegar 
1-1/2 tsp. vanilla 

Melt margarine, add sugar and beat well. Add 
beaten eggs, vinegar and vanilla. Bake in unbaked 
pie shell at 350° until firm and bubbly. I make 
two small pies. 



CHESS PIE Mrs. Jay Cress 

(Cora) 
1-1/2 c. sugar 
1 tbsp. flour 
1 tbsp. corn meal 
3 eggs 

1/4 c. butter 
1/2 c. coffee cream 
1 tsp. vanilla 

Mix well. Place in unbaked pie shell and bake. 



-385- 



OLD-FASHIONED CHESS PIE Mrs. Lex Culp 

(Pansy) 
1-1/4 c. sugar 
1/4 c. margarine 

2 or 3 eggs 

1 tsp. vanilla 

3 tbsp. corn meal 
1/4 c. milk 

2 tbsp. vinegar 
Unbaked 9" pie shell 

Cream sugar and margarine. Beat in eggs one at a 
time. Add remaining ingredients. Mix Well. Bake 
at 325° for 45-60 minutes. Yield: one 9" pie 



CHOCOLATE CHESS PIE Mrs. Woodrow Krimminger 

(Julia) 

1 unbaked pie crust 
1-1/2 c. sugar 

2 tbsp. cocoa 

1 tbsp. flour 

2 eggs 

1/2 c. milk 

1/2 stick margarine, melted 

1 tsp. vanilla 

Blend cocoa, flour and sugar into melted margarine. 

Add eggs. Slowly add milk, then vanilla. Mix 

well. Pour into crust. Bake at 350° for 40-45 mins. 



LEMON CHESS PIE Mrs. Kenneth Sherwood 

(Mildred) 
2c. sugar 
1 tbsp. flour 
1 tbsp. corn meal 
1/4 tsp. salt 
1/4 c. butter 
1/4 c. lemon juice 
1/4 c. milk 
1-1/2 tbsp. lemon rind 
4 eggs 
Mix and bake at 350°. Makes 2 8" pies. 

-386- 



LEMON CHESS PIE Mrs. Glenn Peninger 

(Annie) 

4 eggs 

1/4 lb. butter or margarine 

2 c. sugar 

Juice of one large lemon and rind, grated 

Beat eggs slightly. Add sugar, butter (melted), 
and lemon juice. Pour into unbaked pie shell and 
bake in 350° oven for 50 minutes or until done. 



NEVER-FAIL PECAN PIE Mrs. H. M. Moose 

(Beulah) 

1 c. pecan meats 

2 eggs 

1/2 c. sugar 

1 c. dark Karo 

1/2 tsp. salt 

1 tbsp. flour 

1 tsp. vanilla extract 

Beat eggs well, add sugar, stirring in well; then 
add salt, flour and dark Karo. Roll nut meats in 
flour and add to mixture. Add vanilla and pour 
in unbaked pie shell. Bake in 350° oven for 25-30 
mins. 



PECAN PIE Mrs. Jay Cress 

(Cora) 
1 c. corn syrup (dark) 
3/4 c. sugar 
1/4 c. butter, melted 
3 eggs 
1 c. chopped pecans 

Melt butter, beat eggs and add sugar, and beat, 
then add syrup and beat, then chopped pecans. 
Bake in 9" pie shell until brown. 



-387- 



PECAN PIE Mrs. Glenn Peninger 

(Annie) 

3 eggs, beaten 
1/2 c. sugar 

1 c. dark corn syrup 

4 tsp. melted butter 
1 tsp. vanilla 

1 c. broken pecan meats 



PECAN PIE Mrs. Horace Walker 

(Irene) 
3 eggs 

1/2 c. sugar 
1/4 tsp. salt 
1 tsp. vanilla 
1 c. dark corn syrup 
1/4 c. melted butter 
1 c. pecan meats (halves) 

Beat eggs, add sugar, salt and vanilla. Beat 
lightly, add syrup and butter. Place pecans in 
bottom of unbaked 9" crust, add filling and bake 
at 350° 50-60 mins. 



PECAN PIE Mrs. Lex Culp 

(Pansy) 
1 box brown sugar 

1 stick margarine, melted 
4 eggs 

2 tbsp. corn meal 
2 tbsp. water 

1 tsp. vanilla 
1/4 tsp. salt 
2c. pecans 

Mix all together and bake at 300°-325° for 45 mins. 



-388- 



KARO PECAN PIE Mrs. Herman Misenheimer 

(Velma) 
3 eggs, beaten 
1 c. Karo syrup, blue label 
1/8 tsp. salt 
1 tsp* vanilla 

1 c. sugar 

2 tbsp. melted margarine or butter 
1 cup pecan meats (whole) 

Mix Ingredients together, adding pecans last* 
Pour into pastry shell* Bake in 400° oven for 15 
minutes, reduce heat to 350° and bake 30-35 mins* 
longer or until a silver knife inserted in center 
of filling comes out clean* If salted nuts are 
used, omit salt in recipe* 



PECAN PIE Mrs. 0. D. Helms 

(Gladys) 
3/4 c* pecans 

1 c* of syrup (white or dark) 
1/2 c* sugar 
1 tsp. flour 
3 eggs 
1 tbsp. butter 

Beat egg whites and yellows together. Add other 
ingredients to beaten eggs. Bake in slow oven. 



-389- 



LEMON PIE Mrs. Ted Go ins 

(Frances) 
3 egg yolks 
1-1/2 c. water 
1-1/4 c. sugar 
3 tbsp. cornstarch 
1/4 tsp. salt 
Juice of 1 lemon 
Grated rind of 1 lemon 

Beat egg yolks. Add water and beat. Blend into 
sugar, cornstarch and salt. Add lemon juice and 
rind. Cook over low heat until thick, stirring 
constantly. Cool and pour into baked pastry shell. 
Top with meringue and brown. 



OLD-FASHIONED LEMON PIE Mrs. H. M. Moose 

(Beulah) 
1/4 c. margarine, softened 
2c. sugar 
4 eggs 

Juice and rind of 2 lemons 
1 9" unbaked pie shell 

Cream margarine and sugar; add eggs, one at a time, 
beating well after each addition. Stir in lemon 
juice and rind; mix well. Pour into pie shell, 
and bake at 350° for 40 minutes or until set and 
lightly browned. Yield: one 9" pie. 



-390- 



INSTANT LEMON PIE Mrs. Mike Herring 

(Linda) 
1-1/4 c. fine graham cracker crumbs 
1/4 c. sugar 

6 tbsp. butter or margarine, melted 
4 pkg. (3 oz. ea.) cream cheese, softened 
2 c. cold milk 
2 tbsp. sugar 
1/2 tsp. vanilla 

1 pkg. (3-3/4 oz.) Jello Lemon Instant Pudding and 
Pie Filling 

Combine crumbs, 1/4 c. sugar and butter; press 
firmly on bottom and sides of 8" square or 9" pie 
pan. Chill while preparing filling. 

Beat cream cheese until very soft. Blend in 1/2 
c. milk. Add remaining milk, 2 tbsp. sugar, 
vanilla, and pie filling mix; beat as directed 
on package for pie. Pour into crust. Chill until 
firm - at least 2 hours. Garnish with 2 tbsp. 
reserved crumb mixture. 



"SHONEY'S STRAWBERRY PIE" Mrs. C. W. Yerton 

(Mildred) 
1 c. water 
1 c. sugar 

3 tbsp. cornstarch 

1 pint fresh strawberries 

4 tbsp. (powdered) strawberry jello 

Bake one pie shell. Put strawberries in cooled pie 
shell. Mix water, sugar, and cornstarch. Cook 
over hot burner until clear (stirring all the time). 
Take off heat as soon as mixture is clear and add 
a few drops of red food coloring and stir in jello. 
Mix well. Pour over berries in pie shell. Chill 
until set. Serve with a cream topping. 



-391- 



STRAWBERRY PIE (Shoney) Mrs. A. B. Brawley 

(Martha) 
2 c. sugar 
2 c. water 
1/4 c. cornstarch 
1 qt. strawberries (less if pie shell is small) 

Combine ingredients, let come to boil. Add 1 pkg. 
strawberry jello, let boil 1 minute. Put straw- 
berries in 2 baked pie shells, pour mixture over 
berries. Cool in refrigerator. Top with Cool-Whip. 



STRAWBERRY PIE Mrs. Vyron Petrea 

(Hattie) 
2c. water 
1-3/4 c. sugar 

1/4 c. cornstarch (or flour) 
1 tbsp. vanilla 
1 small box strawberry jello 

Mix water, sugar, cornstarch and vanilla. Cook 
until thick. Add jello. Let cool. Put straw- 
berries (1 qt.) frozen or fresh in 2 baked pie 
shells. Pour cooked mixture over this. Chill 
and top with Cool-Whip or whipped cream. Chill 
until firm. 



STRAWBERRY PIE Mrs. Norman Talley 

(Ruth) 
1 baked pie shell, 9" 
1 qt. fresh strawberries 

1 c. sugar 

2 tbsp. cornstarch 

Mash 1 pt. of strawberries - leave others. Add 
sugar and cornstarch to mashed berries. Drain 
and arrange in shell. Boil mashed berries and 
let cool, then pour over berries in shell. Add 
whipped cream. 



-392- 



FRESH STRAWBERRY PIE Mrs. Larry Cline 

(Faye) 
1/4 c. water 
1 c, sugar 

2-1/4 tbsp, cornstarch 
1 qt. strawberries 

Combine sugar and berries. Drain juice and bring 
to boil. Add cornstarch - cook 2 minutes on low 
heat (covered). Cool slightly, stir in berries, 
and pour into baked pie shell. Chill. Top with 
whipped cream. 



TWO-TIERED STRAWBERRY PIE Mrs. Gerald Ferguson 

(Bernice) 
2 baked pie shells 
1 c. confectioners sugar 

1 8-oz. pkg, cream cheese 

2 pkg. Dream Whip, whipped 
1 tsp, vanilla 

1 tsp, almond extract 
2/3 c, sugar 

3 tbsp, cornstarch 
4c, strawberries 
Glaze 

Add confectioners sugar, vanilla and almond extract 
to cheese. Beat until smooth and creamy. Fold in 
whipped Dream Whip, Spread evenly over bottom of 
pie shell. Chill several hours. 

Glaze: Mash 1 c, strawberries; add 1 c, water and 
cook 2 minutes. Strain, Mix the 2/3 c, sugar and 
3 tbsp, cornstarch; stir in berry juice. Cook, 
stirring constantly until thick and clear. Cool. 
Add to the 2 c. strawberries; stir to coat with 
glaze. Spread over top of chilled cheese layer. 
Chill again. 



-393- 



STRAWBERRY GLAZE PIE Mrs. John D. Suther 

(Gladys) 
1 qt. fresh strawberries 
1 c. sugar 
3 tbsp. cornstarch 
1 c. water 
1 baked pie shell 
1 or 2 drops red food coloring 
1 c. whipped cream or dream whip 

Cut up 1 c. strawberries. Mix sugar and cornstarch 
in a 2 qt. sauce pan. Stir in water gradually until 
smooth. Add cut up berries. Cook and stir over 
medium heat until thick and clear. Stir in food 
coloring. Cool. Stir in remaining berries, saving 
1/4 c. for top of pie. Pour into baked pie shell. 
Chill until firm - about 3 hours. Top with the 
whipped cream or dream whip and add remaining 
berries. 



STRAWBERRY PIE Mrs. Louis Suther 

(Madelyn) 
1 baked pie crust 
1 pkg. cream cheese (3 oz.) 
1 qt. berries 
1 c. sugar 
3 tbsp. cornstarch 
1 c. cream 

Spread softened cheese in bottom of pie shell. 
Place half of berries on top. Mash other half and 
bring to boiling point. Stir in sugar and corn- 
starch. Cook 10 mins. Cool and pour over pie and 
place in refrigerator. Serve with whipped cream, 
or spread cream on top before cutting and serving. 



-394- 



FRESH STRAWBERRY PIE Mrs. Jerry Clontz 

(Peggy) 
3 tbsp. cornstarch 
3 tbsp. strawberry jello 
1 c. sugar 
1 c. warm water 
1 tbsp. red food coloring 
1 qt. strawberries 
1 baked pie shell 

Combine cornstarch, jello, sugar, water and food 
coloring. Cook until thick. Remove from heat and 
let cool. Put strawberries in cool baked pie 
shell and pour mixture over berries. Top with 
whipped cream. 



STRAWBERRY REFRIGERATOR PIE Mrs. Carr Plott 

(Mable) 
1 pkg. frozen strawberries 
1 pkg. strawberry jello 
1 c. sugar, unless strawberries are already 

sweetened 
1 large can evaporated milk, whipped 

Have milk chilled. Place strawberries, jello and 
sugar in top of double boiler, stirring constantly, 
but do not boil. Let mixture cool. Whip milk 
very stiff. Fold strawberry mixture into whipped 
milk. Pour into baked pie shells and place in 
refrigerator to set. Makes 2 pies. 



-395- 



NAKED APPLE PIE Mrs. J. Paul Cline 

(Bessie) 
1 egg 

1/2 c. brown sugar 
1/2 c. white sugar 
1 tsp. vanilla 
1/2 c. flour 

1 tsp. baking powder 

2 raw apples 
A little salt 

Top with pecans, if desired. Bake at 350° for 
30 minutes. 



FRESH APPLE PIE Mrs. Carr Plott 

(Mable) 

r 

Peel and slice apples. Mix in one tbsp. cornstarch 
or flour, one tsp. apple pie spice and mix well. 
Place apples in pie shell. Prepare one cup brown 
sugar, 1/2 stick margarine. Mix and cover top of 
apples and bake until almost done, then add pecan 
halves on top. Return to oven until pecans are 
toasted. 



QUICK APPLE PIE Mrs. H. E. Cline 

(Lillian) 

Peel and slice enough apples to fill an 8 or 10 
inch pie plate, sprinkle with 1/4 tsp. cinnamon, 
add 1/2 c. water. Put in bowl, 1 c. sugar, 1 c. 
flour, 1/4 c. butter. Work with fork until it 
resembles corn meal. Put apples in pie plate. 
Bake till brown and apples are done. 



-396- 



CRUSTLESS APPLE PIE Mrs. Harold Overcash 

(Jeanette) 
6 or 8 thinly sliced cooking apples 
1 tbsp. cinnamon 
1/2 tbsp„ grated lemon rind 
Juice of 1 large lemon 
1/2 c. sifted flour 
1/2 c. brown sugar 
1/2 c, white sugar 
1/2 c. margarine 
1 tsp. salt 

Fill a greased 1-1/2 quart baking dish with thinly 
sliced apples. Sprinkle apples with cinnamon and 
lemon rind and juice. Mix together flour, brown 
sugar and white sugar, margarine and salt. Make 
into a paste and spread over apples evenly. Bake 
at 425° 40 minutes or until apples are tender. 
Serve hot or warm. Serves 6. 



BUTTERMILK CUSTARD Mrs. J. Paul Clitie 

(Bessie) 
1 stick butter or margarine 
2c, sugar 
1 tbsp, flour 
1/2 c. buttermilk 
1 tsp, vanilla 
3 eggs 

Bake 10 minutes at 275°, then 35 or 40 minutes at 
300°, Makes 2 pies. 



-397- 



BUTTERMILK PIE Mrs. Harold Faggart 

(Helen) 
1 10" unbaked pie shell 

1 c. sugar 

3 tbsp. flour, plain 

1/4 tsp. salt 

3 eggs, separated 

2 c. buttermilk 

1/2 c. melted butter or margarine 
2 tsp. vanilla flavoring 

Heat oven to 425°. Mix sugar, salt, and flour, 
add egg yolks which have been slightly beaten. 
Add buttermilk, butter, and flavoring. Blend 
well. Beat egg whites until stiff, fold into 
custard mixture. Pour into unbaked pie shell. 
Bake at 425 for 10 mins., then turn oven to 
325° for 30 mins. more, or until pie is golden 
brown. 



I 



This recipe came from a real old cook book, from 
my mother's collection of recipes back in the late 
1890*s. 



BUTTERMILK PIE 

1-1/2 c. sugar 

1 stick margarine 

3 tbsp. flour, rounded 

3 beaten eggs 

1 c. buttermilk 

1 tsp. lemon flavoring 



Mrs. Frank Hutchinson 
(Ruth) 



Cream sugar and margarine. Add flour and eggs. 
Beat well. Add buttermilk and lemon flavoring. 
Pour into a large 10" unbaked pie shell. Bake at 
350° 45-50 mins. or until done. 



-398- 



QUICKIE PIE Mrs. Ned Hudson 

(Dianne) 
1/2 stick margarine 
3/4 c. sugar 

3/4 c, self-rising flour 
3/4 c. milk 
2 c. fruit 

Melt the margarine in a casserole dish. Mix 
sugar, flour and milk together. Add fruit. Bake 
at 350° for 30 minutes, or until brown on top. 

This is a great dessert for one of those busy days. 



QUICKIE PIE Mrs. Sam Hudson 

(Ola) 
1 stick margarine 
1 c. sugar 
1 c. self-rising flour (if plain is used, add 1 

tsp. salt and 1 tsp. baking powder) 
3/4 c. sweet milk 
1 can pitted unsweetened cherries or apples or 

peaches 
1/2 c, sugar 

Melt margarine in baking dish. Beat together 
sugar, flour and milk until smooth. Pour batter 
over melted margarine and blend. Empty cherries 
or other fruit over batter and sprinkle 1/2 c, 
sugar over top. Bake at 350° for about 30 mins. 
Batter will rise to top during baking. 



-399- 



IRISH POTATO PIE (new potatoes) 

Mrs. Woodrow Krimminger 

(Julia) 
1/2 c. mashed potatoes 
2 eggs 
Pinch of salt 

1 tsp. vanilla 

2 tbsp. butter 
3/4 c. sugar 
2/3 c. milk 

Bake at 450° for 10 mins., reduce to 375° and bake 
for 20 mins* 



IRISH POTATO CUSTARD Mrs. Paul Barringer 

(Mary) 
1/2 c. mashed potatoes 
1/4 tsp. salt 

2 tbsp. butter 
3/4 c. sugar 

3 whole eggs 
1 tsp. flour 

Mix potatoes, butter, sugar and eggs together 
and beat well. Add 2/3 c. of milk, 1 tbsp. flavor- 
ing. Pour into pastry lined pan and bake for 25 
mins. at 450°. Can use 8" pan. 

This was my grandmother's recipe that has been 
handed down for over a 100 years (Mary Ann Dry). 



-400- 



OATMEAL PIE Mrs. Richard 

Blackwelder (Maxine) 

1 unbaked pie shell 

3/4 c. butter or margarine 
2/3 c. sugar 

2 eggs 

2/3 c. white syrup 

1/4 tsp. salt 

1 tsp. vanilla 

2/3 c. oatmeal 

2/3 c. flaked coconut 

Cream together butter, sugar, and eggs. Add syrup, 
salt and vanilla. Add oatmeal and coconut. Bake 
in unbaked shell at 350° until brown, approx. 30-45 
mins. 



OATMEAL PIE Mrs. E. R. Bost 

(Efford) 
1-1/4 c. sugar 
1-1/4 c. corn syrup 

1-1/4 c. quick cooking oatmeal, uncooked 
2 beaten eggs 
1 tsp. vanilla 

1 stick margarine, melted 

2 unbaked pie shells, 8" 

Mix together, pour into pie shells. Bake at 350° 
for 25 minutes. 



-401- 



CHOCOLATE PIE Mrs. J. Paul Cline 

(Bessie) 
2 c. sugar 
1/2 c. flour 
2 tbsp. cocoa 
1 large can milk, plus enough water to make 

2 c. 
4 egg yolks, use whites for topping 
1/2 c. sugar for whites 

Warm milk. Add sifted dry ingredients. Mix well. 
Add egg yolks and cook until thick. Remove from 
heat and add 1/2 stick butter and 2 tsp. vanilla. 
Pour into small or large pie pan. Put in oven to 
brown egg whites. 



CHOCOLATE PIE Mrs. Ralph Ritchie, Jr. 

(Amelia) 
4 egg yolks :- 

3/4 c. sugar 
1 c. milk 
Dash salt 
1/2 c. canned milk 
1/4 c. cocoa 
1 tsp. vanilla 

Beat egg yolks and sugar. Add canned milk and cocoa, 
salt, then milk and vanilla. Bake 25 mins. in 375° 
oven. 



-402- 



CHOCOLATE PIES 



Mrs. Lewis Cress 
(Jane) 



Mrs, Wallace Early (Jeanne), a teacher friend, 
gave this recipe to me. It's unusual and 
delicious. 

3-1/2 c. sugar 

2 tsp. flour 

1-3/4 tsp. cornstarch 

Mix together thoroughly with hands! 

Beat 2 eggs, melt 1 stick margarine and 2 oz. bitter 
chocolate in 2 c. evaporated milk. Add 1 tsp. 
vanilla and 1/8 tsp. salt. Add these to the dry 
ingredients. 

Cover bottom of 3 pie crust with a layer of coconut, 
then a layer of chopped pecans. Pour filling over 
this and bake 40 mins. at 350°. 



Mrs. Buck Waddell 
(Margie) 



CHOCOLATE PIE 

1 c. sugar, granulated 
4 tbsp. flour, level off 
Stir thoroughly. 

1" margarine, melted 
1 tsp. vanilla 
3 yellows of eggs 
1-1/2 c. milk 
1/2 tsp. salt 



Bake in unbaked pie crust. Cook in oven at 350° 
about 45 minutes. 

Topping for Pie: 3 egg whites, beaten stiff. Add 
1/2 c. sugar, put on pie after the pie is baked 
and brown. 



-403- 



CHOCOLATE PIE 



2c, sugar 
3 tbsp. flour 

3 tbsp. 
2-3/4 c 

4 eggs, 
2 tbsp. 



Mrs. George Troutman 
(Mary Alice) 



cocoa 
milk 

separated 
butter 



1 tsp. vanilla 

Mix thoroughly and cook at medium heat until it 
thickens. Cool and pour into baked pie shell using 
egg whites for meringue by beating stiff, adding 
4 tbsp. sugar. Spread on pies and brown in oven. 
Makes 2 pies. 



PASTRY 



Sift together! 



Mrs. Earl Blackwelder 

(Pat) 
4 c. plain flour 
1 tbsp. sugar 
1 tsp. baking powder 
1/2 tsp. salt 



Add: 1-1/2 c. shortening 
1 tbsp. vinegar 
1/2 c. cold water 

Makes enough for 5 or 6 pie shells, 
refrigerator for several weeks. 



Keeps in 



LOW-FAT PIE CRUST Mrs. Frank Moose 

(Blanche) 
Stir together 1/2 c. all-purpose flour, pinch of 
salt, 2 tbsp. corn oil and 4 tsp. ice water. (May 
leave out salt for low salt diet). Knead into a 
flat ball. May chill before rolling. Roll very 
thin. Makes 1 single crust. 



-404- 



GREAT PIE CRUST Mrs. Webster Med 1 in 

(Frances) 
3 c. flour 
1-1/4 c. shortening 
1 tsp. salt 
1 egg, well beaten 
5 tbsp. water 
1 tbsp. vinegar 

Put flour and shortening together, then add salt, 
egg, water and vinegar. Make into ball. Knead a 
little. Break off what you need for one crust. 
Make into a ball. Place on a well-floured board. 
Press with hands to size of saucer - make sure 
there is plenty of flour on bottom and top of 
saucer ball - roll to size desired and do not turn 
dough over while rolling. Left-over dough can be 
stored in plastic bag and refrigerated - never 
fails! 



EGG PASTRY Mrs. Otis Boger 

(Pauline) 

Found in 1967 Progressive Farmer Magazine. A blue 
ribbon winner from a farm woman. 



3 c. sifted flour 
1-1/2 tsp. salt 
1 tsp. vinegar 
1 egg, beaten 
1 c. shortening 
1/2 c. ice water 



Sift flour and salt together; cut in shortening. 
Combine egg, vinegar, and ice water. Gradually 
add to dry ingredients; mix until dough holds its 
shape. Yield: 3 to 4 single crust. 



-405- 



COCONUT CUSTARD 


Mrs. 


Jerry Hilliard 




(Doris) 




1 stick margarine 








2 c. sugar 








4 eggs 








1 c. canned milk 








1 tsp. vanilla 








2 cans coconut 








Beat eggs, mix with sugar. 


Add melted 


margarine, 


coconut, milk and vanilla. 


Pour i 


Lnto unbaked pie 


shell. Bake at 400° for 10 rains.. 


, and 


350° for 


25 mins. 








NO FAIL PIE CRUST (Makes 3 


crust) 








Mrs. 


Jerry 


Hilliard 




(Doris) 





3 c. all-purpose flour 
1 egg 

4 to 5 tbsp. cold water 
1-1/4 c. Crisco 

1 tbsp. vinegar 
1 tsp. salt 

Cut shortening into flour and salt. In a cup, mix 
egg, vinegar and water. Pour over flour. Mix by 
fork, then by hand until well mixed. Chill several 
hours or overnight. Can be kept 1 week or more in 
refrigerator. Freezes well. 



-406- 



CHESS PIE Mrs. Charlie Moose 

(Janie) 
1 box light brown sugar 
4 tbsp. flour 
3 eggs 
3/4 c. milk 

1 stick margarine 
1-1/2 tsp. vanilla 

Mix together flour and sugar , add beaten eggs, milk 
and vanilla. Stir in melted margarine. Pour into 

2 unbaked pie shells. Bake for 10 mins. in 425° 
oven, then turn oven to 350 and finish baking. 
If desired, add chopped pecans. 



COCONUT CUSTARD PIE Mrs. Charlie Moose 

(Janie) 
2 eggs (large), well beaten 
2/3 c. sugar 

2 tbsp. melted margarine 
2 tbsp. flour 
1 c. coconut, packed 
1 c. milk 

Combine ingredients as listed and pour into 
unbaked pie shell and bake at 350° until done. 



CHOCOLATE PIE Mrs. Charlie Moose 

(Janie) 
Mix together: 3/4 c. sugar 
3 tbsp. cocoa 

2 egg yolks 

3 tbsp. flour 
Add: 1 c. milk 

1 tbsp. margarine 
1 tsp. vanilla 

Pour into unbaked pie shell and bake at 350° until 
done. 



-407- 



COOKED SWEET POTATO PUDDING Mrs. Sam Hudson 

(Ola) 
2 c. sweet potatoes, cooked and mashed 
1-1/2 c. sugar 
1 tsp. vanilla 

1 small can crushed pineapple 
1/4 tsp. salt 

Mix all together. When cool, top with whipped 
topping. 



PERSIMMON PUDDING Miss Edith Walker 

2c. persimmon pulp 

3 eggs 

1-3/4 c. milk 

2 c. sifted flour 
1/2 tsp. soda 

1 tsp. salt 
1/2 tsp. cinnamon 
1/2 tsp. nutmeg 
1-1/2 c. sugar 

3 tbsp. melted butter 

Mix persimmon pulp, beaten eggs, and milk. Sift 
dry ingredients together and pour liquid mixture 
into them. Stir in melted butter. Pour into 
shallow-oiled pan to depth of about 2 inches. 
Bake. When cold, cut into squares and serve plain 
or with whipped cream. Also good with ice cream 
or fruit* Temperature: 300°. Time: about 1 hour. 

Variation: (1) Coconut, raisins, and nuts are pleas- 
ing combinations. (2) 6 tbsp. of dry milk may be 
substituted for liquid milk. Mix this with dry 
ingredients and add water as liquid. 



-408- 



PERSIMMON PUDDING Morris S. Yoder 

1 pt. persimmon pulp 

1 tsp. soda 

1 tsp, baking powder 

2-1/2 c. sugar 

1 pt, milk 

5 eggs 

4 c. flour, plain 

1 tsp, cinnamon 

1 tsp. allspice 

1/4 tsp. cloves 

1/2 tsp, nutmeg 

1/2 lb, butter or margarine 

Add soda to persimmon and beat in sugar. Add milk 
and well-beaten eggs. Stir thoroughly. Sift all 
dry ingredients together. After they have been 
sifted and measured, add to persimmon mixture. 
Beat until smooth. Add- butter or margarine— may be 
melted but not hot. Pour in greased pan 3 or 4 
inches deep. Bake in 300° oven until done, (Or 
use two pans 7x9x2", bake one hour,) 



PERSIMMON PUDDING Mrs. Paul Barringer 

(Mary) 
2c, persimmon pulp 
2c, flour 
1-1/2 c, sugar 
1-1/2 c, milk 
1/2 stick margarine 
1 tsp, vanilla 

1 level tsp, baking powder 

2 eggs, beat with spoon 

2c. raw grated sweet potatoes 

Mix dry ingredients, then add remaining ingredients. 
Pour in well-greased 1-1/2 qt. or 2 qt. baking dish. 
Bake 30 mins, at 350° or until inserted knife comes 
out clean. 



-409- 



PERSIMMON PUDDING Mrs. Zeb Eudy 

(Bessie) 

1 Ci pure persimmon juice 
1-1/3 c. sugar 

2 eggs 

2 c. flour 

1-1/2 c. milk (or large can Pet Milk) 

1/2 stick margarine or butter 

2 tsp. vanilla 

Mix ingredients as listed and pour into greased 
pyrex dish and bake at 300° for 45 minutes or until 
golden brown. Serve plain or with whipped cream. 



PERSIMMON PUDDING Mrs. George Troutman 

(Mary Alice) 

2 c. persimmon pulp Mrs. Foy Ritchie 

3 eggs (Betty) 
1-3/4 c. milk 

2 c. flour, sifted 
1/2 tsp. soda 

1 tsp. salt 
1 tsp. cinnamon 
1/2 tsp. nutmeg 
1-1/2 c. sugar 

3 tbsp. melted butter 

Mix persimmon pulp, beaten eggs and milk. Sift 
dry ingredients together and pour liquid mixture 
over them. Stir into shallow pan. Bake at 300° 
for about 1 hour. When cold, cut into squares. 



-410- 



PERSIMMON PUDDING Mrs. Fred Misenheimer 

(Shirley) 

1 pt. persimmon pulp 
2-1/2 c. sweet milk 

2 eggs, beaten 

2c, granulated or brown sugar 
1 tsp. cinnamon 

1 tsp, allspice 
1/2 tsp, nutmeg 

2 c. flour 
1 tsp, soda 

1/2 lb. butter, melted (or 1/4 lb.) 

To get pulp, wash and strain persimmons through a 
sieve. Add other ingredients in order given. 
Pour into a well-buttered baking dish and bake in 
350° oven about 1 hour, or until done. If desired, 
use raisins or nuts or leave out spices. 

This recipe was given to me by my mother-in-law, 
Mrs. Herman Misenheimer. 



PERSIMMON PUDDING Mrs. Glenn Petrea 

(Lucille) 
2 pts. persimmon 
2 c, flour 
1-1/2 c, sugar 
1/2 tsp. cinnamon 
1/2 tsp. allspice 

1 tsp. vanilla 
1/2 c. cream 

2 eggs 

Mix all ingredients well and bake in 300° oven 
for 1 hour. 



-All- 



CHOCOLATE BREAD PUDDING Mrs. Marvin Petrea 

(Caroline) 
2 c. milk 
2 eggs 

2 tbsp. melted butter 
1/2 to 2/3 c. sugar 
1/8 tsp. salt 
1 c. bread crumbs 
1 tsp. vanilla 
1 square (1 oz.) chocolate or 3 tbsp. cocoa 

Beat egg yolks with butter and sugar, add crumbs, 
salt and milk. Cook in double boiler until thick, 
beat about 1 minute. Fold in vanilla and egg 
whites, beaten stiffly. Bake in 350° oven until 
firm. Serve with whipped topping or lemon sauce. 

This is a recipe I have used for 40 years. 



OLD SOUTH BREAD PUDDING Mrs. Harold Faggart 

(Helen) 
3c. milk 

2 tbsp. butter 

3 eggs 

1/2 c. sugar 

1/2 tsp. salt 

1/2 tsp. nutmeg 

1/2 tsp. cinnamon 

1 c. raisins 

7 slices day-old bread 

Scald milk and butter together. Beat eggs and sugar 
together, add salt and spices, raisins and scalded 
milk mixture. Shred bread, place in buttered baking 
dish; pour mixture over bread and bake in 350° oven 
for 45 minutes. 

Pudding Sauce: Cream together 1/4 c. butter, 3/4 
c. sugar, add 3 tbsp. warm milk or cream. Serve hot 
over warm bread pudding. 



-412- 



UNCOOKED PLUM PUDDING Mrs. Guy Miller 

(Amanda) 
1 pkg. orange jello 
1/2 c. sugar 

1 c. raisins, cooked in water until tender 
1/2 c. grape nuts 
1 c. chopped pecans 
1 c. chopped dates 
1 c. crushed pineapple 

Have 2 cups liquid in all. Mix and press into 
mold. Chill overnight. Serve slices with whipped 
cream or whipped topping. Garnish with a cherry. 



APPLE PUDDING Mrs. Fred Misenheimer 

(Shirley) 

Peel apples and put them along with 2 tbsp. butter 
and 1/4 c. sugar in bottom of a baking dish. Bake 
at 400 about 10 minutes. 

Mix together: 3 eggs, 2 tbsp. flour, 1 c. sugar, 
1 tsp. vanilla, 1/2 tsp. nutmeg and approx. 2 c. 
milk. Pour over apples and bake until set, about 
30 minutes. 



SWEET POTATO PUDDING Mrs. Harold Overcash 

(Jeanette) 
3c. grated sweet potatoes 
1-1/4 c. sugar 
1/2 c. margarine, melted 
1/2 c. raisins 
1/2 c. coconut, canned 
2 eggs 

1 tsp. vanilla 

2 c. milk 

Beat eggs, add sugar, milk, potatoes, raisins and 
coconut. Stir in melted margarine last. Pour 
into buttered baking dish. Bake at 350° for 1 
hour, or until done. 



-413- 



PLUM PUDDING Mrs. Harold Faggart 

(Helen) 

This "Plum Pudding" recipe was given at the first 
meeting of the "Cress Home Demonstration Club" 
in Rowan County. It was organized around the 
year 1927. The Home Demonstration Agent was Miss 
Nell Whisnant. There were around 12 charter 
members. I am very happy to be among that number. 
Also, my mother, Mrs. I. Ross Cress was a charter 
member • 

The club was organized in an old colonial home 
3 miles beyond China Grove. It was the property 
of Mr. Jerry Cress. This group is still very 
active today. Their membership is quite large, 
and they still go by the original name - 
Cress Home Extension Club. 

1/2 c. melted butter 

1/2 c. milk 

1/2 tsp. salt 

1/2 tsp. cinnamon 

1/2 tsp. nutmeg 

1/2 tsp. soda 

1/4 tsp. allspice 

1/2 c. raisins 

1/4 c. blanched chopped almonds 

1/4 c. candied cherries 

1/4 c. chopped figs 

1/2 c. molasses 

2 c. flour 

2 tsp. baking powder 

1/2 c. currants 

1/4 c. citron 

2 tbsp. candied orange peel 

Chop fruit and nuts. Dredge with flour. Sift 

dry ingredients and add to wet ingredients which 

have been combined. Mix well together, pour into 

greased mold and steam 3 hours or use 1 lb. tin 

cans and steam 2 hours. 

Topping for Plum Pudding - Hard Sauce: 

1/3 c. butter, 1 c. powdered sugar. 

Cream butter, add sugar gradually while beating. 

Add 1 tsp. vanilla flavoring. Spread on pudding 

while still warm. 



-414- 



RICE PUDDING DELUXE Mrs. C. F. Kyles 

(Ida) 

1 tbsp. butter or margarine 

3 c. hot cooked rice 

4 eggs, separated 

2 c. half and half (half milk-half cream) 
2 c. milk 

1/2 c. sugar 

1 tbsp. grated lemon peel 

1 tsp. vanilla 

Pinch of salt 

Lemon Sauce 

Stir butter into rice. Beat yolks and add cream, 
milk, sugar, lemon peel, vanilla and salt. Stir 
into rice. Fold in egg whites which have been 
beaten until stiff, but not dry. Pour into 
buttered 11x7" baking dish. Set in pan of water 
(hot). Bake at 350° for one hour (or until tested 
done). Serve warm with lemon sauce. 

Lemon Sauce: 1/2 c. sugar 

1 tbsp. cornstarch 

Pinch of salt 

1 c. boiling water 

1 tbsp. butter or margarine 

3 tbsp. lemon juice 

Combine sugar, cornstarch, and salt. Stir in 
water gradually. Cook, stirring constantly, 
about 5 minutes. Blend in lemon juice. 

This recipe is over 100 years old, and was a 
favorite of President U. S. Grant. It was served 
regularly at family and official dinners. 



-415- 



BANANA PUDDING Mrs. Fred Misenheimer 

(Shirley) 
3/4 c. sugar 
2 tbsp. flour 
1/4 tsp. salt 

2 c. milk 

3 eggs, separated 
1 tsp. vanilla 
Vanilla wafers 

6 bananas 

Combine 1/2 c. sugar, flour and salt in top of 
double boiler; stir in milk. Cook over boiling 
water, stirring constantly, until thickened. Cook, 
uncovered, 15 mins. more, stirring occasionally. 
Beat egg yolks; gradually stir in hot mixture. 
Return to double boiler; cook 5 mins, stirring 
constantly. Remove from heat; add vanilla. Line 
bottom of casserole with wafers, top with a layer of 
sliced bananas. Pour a portion of custard over the 
bananas. Continue to layer wafers, bananas, and 
custard ending with custard on top. Beat egg whites 
stiff, Dut not dry; gradually add remaining 1/4 c. 
sugar and beat until mixture forms stiff peaks. 
Pile on top of pudding in casserole. Bake in 425° 
oven for 5 mins., or until browned. Serve warmed 
or chilled* 

Pineapple Pudding: For a variation, substitute a 
#2 can of crushed pineapple, well-drained, for the 
bananas • 



-416- 



s 








M 



? 



5 




-417- 



REVAL SOUP Mrs. Gerald Ferguson 

(Bernice) 

Cook 1 c. potatoes, cut in very small pieces 
(1/4" cubes) in 3 c. salted water. Season well 
with ham or bacon fat. When done, stir in revals. 

Revals: Break 1 egg in 2 c. flour, and work lightly 
until there are no large lumps. The revals should 
be small and uniform. 

Sprinkle revals in the boiling potatoes, stirring 
constantly to prevent lumps. Cover, and continue 
cooking about 3 minutes. May be served plain or 
with diced onion. A thinner soup may be desired. 
If so, add more hot water before stirring in 
"revals". 



VEGETABLE SOUP 




Mrs. Jesse Carter 








(Margaret) 


1 


can beef and stock 






1 


can pork and beans 






1 


can garden peas 






1 


can mixed vegetables 






6 


medium onions, fried in 


oil 




1/2 jar relish 






1 


tbsp. salt 






1 


tsp. black pepper 






1 


large can tomatoes (or ] 


L qt, 


.) 


2 


c. stewed potatoes 






1 


pod hot pepper (or dash 


red 


pepper) 



CAPTAIN SOUP Mrs. Homer Walker 

(Minnie) 
1 medium onion, chopped 
1 lb. ground beef 
1 can cream of mushroom soup 
1 can cream of celery soup 
1 can (24 oz.) V-8 juice 
1 pkg. frozen mixed vegetables 

Brown beef and onions in a pan. Drain excess fat 
and add next 3 ingredients. Bring to a boil. Add 
vegetables and simmer until vegetables are cooked. 

-419- 



GERMAN VEGETABLE SOUP Mrs. Ross Dellinger 

(Thelma) 

1 large soup bone, cracked 

2 qt. cold water 
2 c. lima beans 
2c, grated corn 
2c. chopped cabbage 
1 large turnip, diced 
1 carrot, diced 

1 onion, sliced 

1 tbsp. salt 
1/2 tsp. pepper 

2 c. canned tomatoes or 3 c. raw tomatoes, diced 
1 c. sliced okra 

1 tsp. flour 
1/2 c. milk 

Wash soup bone thoroughly. Put into 6-qt. sauce 
pot and cover with the water. Cover; bring to boil. 
Cook over low heat 2-3 hours. Remove soup bone 
from sauce pot. Skim off fat from soup. Add all 
vegetables. Stir in salt and pepper. Cover and 
cook over low heat about 20 minutes or until 
vegetables are tender. Stir to keep vegetables 
from sticking. Blend milk with flour, stir into 
soup, bring to boiling and cook 2-3 minutes. Serve 
hot. Yield: 12 servings. 



OLD-FASHION POTATO SOUP Mrs. Ross Dellinger 

(Thelma) 
8 medium-sized potatoes, cubed 

1 qt. milk 

2 tsp. salt 
1/4 tsp. pepper 
1 tbsp. butter 
1/2 c. flour 

1 egg, well-beaten 
2-4 tbsp. milk 

Cook potatoes in boiling salted water until tender; 
drain. Add 1 qt. milk to potatoes and heat. Blend 
in the salt and pepper. Cut butter into flour; 
blend in the egg and milk using only enough milk to 
make mixture thin enough to drop into the hot soup. 
Drop by teaspobnfuls into hot soup. Cover and cook 
about 10 mins. Serve at once. Yield: 6-8 servings. 

-j^ 



CORN AND CHICKEN SOUP Mrs. H. E. Cline 

(Lillian) 
1 c. cut corn 
1/2 c. minced celery 
1 c. finely cut cooked chicken 

1 qt. chicken stock 

2 c. hot milk 

2 egg yolks, slightly beaten 

2 tsp. margarine 

Salt and pepper to taste 

Heat corn, put in blender or force through sieve. 
Add pulp, celery and chicken to broth. Bring to 
boil and simmer covered 15 mins. Gradually stir 
hot milk in egg yolks and add to soup mixture. 
Cook 2-3 mins., stirring constantly. Add margarine 
and season to taste with salt and pepper. 



TUNA CHOWDER Mrs. Harold Overcash 

(Jeanette) 
2 tbsp. margarine 
1/2 c. thinly sliced celery 
1 clove garlic, minced 
1 can cream of mushroom soup 
1/2 soup can milk f 
1/2 soup can water 
1 7-oz. can tuna, drained, flaked 
1 tbsp. dried parsley flakes 
1 10-oz. can tomatoes 

Melt margarine in saucepan; add celery and garlic 
and cook until tender. Stir in soup, milk, water, 
tuna and parsley; heat. Cut tomatoes into small 
pieces and stit into chowder. Heat. Makes 4-3/4 
cups. 



-421- 



y 



o 




\i 



V 





-423- 



TOMATO SALAD Pamela Misenheimer 

So easy and so good, particularly when you can 
purchase local tomatoes or even raise them your- 
self! 

Fresh tomatoes, washed 
Cottage cheese or mayonnaise 
Lettuce 

Make a bed of lettuce. Slice or cut tomatoes in 
wedges and place on lettuce. Top with cottage 
cheese and/or mayonnaise. Serve chilled. 



HAMBURGERS Patti Misenheimer 

For four hamburgers, use 1 pound of ground beef. 
Shape into A round patties, a little thinner and 
a little larger in diameter than you want the fried 
hamburger to be, because hamburgers shrink in 
diameter and puff up in thickness when cooked. 
Place the patties in a frying pan and sprinkle with 
salt. Place pan over medium heat and cook 6-8 
minutes on each side. Do not press patties with 
turner during cooking; this mashes out the good 
meat juices. Serve with warm hamburger buns. 
You can either fix each hamburger to the individual's 
taste or have a try of fixings ready to serve with 
the hamburgers - catsup, mayonnaise, mustard, 
lettuce, onion. 

To make cheeseburgers, just add a slice of cheese 
to each hamburger after it has been turned. 



-425- 



BANANA NOG Lauren Cress 

1 fully ripe banana 

1/2 pt. vanilla ice cream 

2/3 c. milk 

1 egg 

1 tsp. vanilla 

Place all ingredients in blender. Whip till 
blended. Pour into glasses. Sprinkle top with 
nutmeg, if you want to, but I don't. 



DEVILED EGGS Lauren Cress 

Halve 6 hard-cooked eggs lengthwise; remove yolks, 
Mash yolks; mix with 1/4 c. mayonnaise, 1 tsp. 
vinegar, 1 tsp. prepared mustard, 1/2 tsp. salt 
and dash of pepper. Refill egg white. Trim with 
pimento strips or sprinkle with paprika. 



FINGER PAINT Lauren Cress 

Easy - add food coloring to hand lotion and mix 
well. 

Sandy Texture - Mix 1 c. flour and 1-1/2 tbsp. 
salt. Add 1 c. cold water and beat until smooth. 
Add coloring as desired. 

Splatter Paint - Beat soap flakes with a little 
bit of water until it looks like whipped cream. 
Add food coloring and mix well. This can be 
splattered on construction paper. 

Smooth - Cool Paint - Add powdered tempera to 
liquid starch. Also add a few drops of water. 



-426- 



MEAT LOAF Pamela Misenheimer 

1-1/2 lbs. ground beef 

3/4 c. oats, uncooked 

1/4 c. chopped onion 

1/4 c. finely chopped green pepper 

1/2 tsp. salt 

1/4 tsp. pepper 

1 c. tomato or mixed-vegetable juice 

1 egg, beaten 

3 slices bacon, uncooked 

Slice fresh tomato, optional 

Preheat oven to 350 . Mix all ingredients except 
bacon together in large mixing bowl, using either 
a fork or your clean hands until well blended. 
Pack firmly into a large loaf pan or shape meat 
mixture into a loaf and place in shallow baking 
pan. Place the bacon slices on top of loaf. Put 
in oven, and bake about 1-1/4 hours. Note: To 
make an even prettier dish, cover the top bacon 
with slices of fresh tomato before baking. 



BAKED BEANS Pamela Misenheimer 

1 16-18 oz. can pork and beans 

2 tbsp. brown sugar 
1/4 tsp. dry mustard 
1/4 c. catsup 

2 slices bacon cut in 1" pieces 

Preheat oven to 350°, Combine all ingredients 
except bacon, and mix well. Pour into greased 
casserole, and top with slices of bacon. Bake 
covered for 20 mins. Uncover and bake 20 mins. 
longer. Serve hot or recover and take on picnic! 
Serves 4. 



-427- 



SCRAMBLED EGGS Patti Misenheimer 

2 eggs 

2 tbsp. milk 

1/8 tsp. salt 

Dash pepper 

1/2 tsp. butter or bacon grease 

Break eggs into mixing bowl. Add milk and salt 
and pepper and beat until well mixed, but not 
frothy. Melt butter in pan over low heat and 
spread over entire surface of pan by tilting pan 
back and forth. Pour egg mixture into pan and 
cook slowly without stirring until eggs begin to 
thicken at bottom and sides of pan. Then stir 
with spatula, loosening eggs on bottom and sides 
so all liquid can cook. Cook until eggs are as 
firm as you like them. Serve at once. 



MIRACLE PIE Pamela Misenheimer 

3 egg whites 

1 c. sugar 

1 tsp. baking powder 

1/2 tsp. vanilla 

3/4 c. chopped nuts, walnuts or pecans 

1 c. cracker crumbs 

Preheat oven to 350°. Grease 8" pie plate well. 
Break eggs in half, and shift the yolk several 
times from one half shell to the other, collecting 
whites in a bowl as they drip. Beat egg whites 
until stiff. Add sugar, baking powder, and vanilla 
to egg whites. Mix each in well. Fold in chopped 
nuts. Add cracker crumbs to egg white mixture. 
Mix all carefully, and pour into pie plate. Bake 
30 minutes. Allow pie to cool in pie plate but out 
of oven. To serve, cut in wedges and top with 
vanilla ice cream, if desired. Pie is plenty 
rich enough to serve alone! 



-428- 



SQUASH PIE Roger Compton 

1 c. sugar 
3/4 tsp. salt 
1 tsp. cinnamon 
1 tsp. nutmeg 
3/4 tsp. ginger 

1 c. squash, cooked 

2 eggs 

Mix all the above ingredients and pour into pie 
shell and bake at 425° for 25-30 mins. or until 
done. 



FERN'S FUDGE Patti Misenheimer 

1-2/3 c. sugar 
2/3 c. canned milk 

Boil above together 5 minutes. 

Add: 1/2 c. nuts 

1 pkg. chocolate chips 
1 c. cut mar shmal lows 

Stir until melted* Pour into greased dish. 



POPCICLES Carol Ritchie 

2c. hot water 
1 pkg. kool-aid 
1 pkg. jello 

Mix above. Add: 1 c. sugar 

2 c. cold water 

Mix together. Freeze for about 5 hours. 



-429- 



FUDGY BROWNIES Lisa Eudy 



1/2 c. 


cocoa 


1/2 c. 


boiling water 


1/2 c. 


butter 


1/2 c. 


margarine 


2 c. s 


ugar 


3 eggs 


, one at a time 


1 tsp. 


salt 


2 c. s 


ifted flour 


1/2 c. 


milk 


1 tsp. 


vanilla 


1 c. nuts 



Blend cocoa, water. Cream butter, margarine and 
sugar. Add eggs, one at a time, beating well. 
Add flour, salt, alternately with milk, then 
flavoring and nuts. Spread in large (or 2 square) 
greased cake pans and bake at 350° for 30 mins. 
While hot, spread frosting. 

Frosting: 1 c. confectioners sugar 
2 tsp. cocoa 
2 tbsp. melted butter 
1/2 tsp. vanilla 



OATMEAL NO BAKE COOKIES Cynthia Miller 

2 c. sugar 

3 tbsp. cocoa 

1 stick margarine 
1/2 c. milk 
1 tsp. vanilla 

Mix all these ingredients well and cook 1 minute. 
Remove from heat and add: 1/2 c. peanut butter 
and 3c. uncooked oatmeal. Mix well and drop by 
teaspoon on wax paper. 



-430- 



PEANUT BUTTER COOKIES Mary Walker 

1/2 c. butter or shortening 

1/2 c. peanut butter 

1/2 c. granulated sugar 

1/2 c. light brown sugar 

1 egg 

1/2 tsp. vanilla 

1 c. flour 

1/2 tsp. salt 

1/2 tsp. baking soda 

Measure the shortening and the peanut butter. 
Whip them until they are blended together. Add 
the sugars and cream the mixture. Add the egg 
to the mixture. Measure and pour into mixture. 
Stir until you have a smooth batter. Sift the 
flour, salt, and the baking soda together. Add 
the sifted ingredients to the peanut butter batter. 
Stir until you have a light brown batter. Grease 
the cookie sheets. Using a teaspoon, push the 
batter off onto the cookie sheet, leaving room 
around each cookie. Mark each cookie with the 
back of a fork. Bake 10 mins. at 350 . Use a 
spatula to lift them off the cookie sheet and 
put on a wire rack to cool. 



CHOCOLATE COVERED CHERRIES Rhonda Suther 

1 box powdered sugar 

1 stick margarine 

1 large jar maraschino cherries 

Mix sugar and margarine to make stiff dough. 
Use some of the cherry juice if needed. Form 
ball around cherry. Dip into melted semi-sweet 
chocolate and a little paraffin. Put on waxed 
paper to dry. 



431- 



THREE-COLOR SUGAR COOKIES Mary Walker 

1/2 c. butter or shortening 

1 c. sugar 

1 tsp. vanilla 

1 e 88 

1-1/2 c. flour 

1-1/2 tsp. baking powder 

1/4 tsp, salt 

Red and blue food coloring 

Cream the shortening and sugar. Add the egg and 
the vanilla to the creamed mixture. Beat well 
until you have a smooth yellow batter. Measure 
the flour, baking powder and the salt into a 
sifter and sift into a bowl. Put half the 
sifted ingredients into the mixing bowl. Stir 
and stir. Add the rest of the sifted ingredients 
and stir some more. You will have a big lump of 
sticky dough. Now divide this into three chunks, 
about the same size. Put about ten drops of red 
food coloring on one chunk of dough and mix until 
it is red. Do the same for the second chunk that 
will be blue. The third is left white. Stick 
them all together and make one big ball. Then 
roll the ball of dough between your palms until 
it looks like a red, white and blue sausage 
about 7-1/2 inches long and 2 inches around. 
Wrap the roll of dough in waxed paper and put in 
the refrigerator, overnight. It should be good 
and hard. Slice the dough into cookies with a 
knife and place on a greased cookie sheet. Bake 
for 8 mins, at 400 . Cool on wire rack. 



FRUIT PIE Rhonda Suther 

32 regular marshmallows 
1/2 c. milk 

1 envelope dream whip, prepared as on box 

2 c. fruit (very good with bananas) 

Mix and chill till ready to serve. 



-432- 



PETER PAN FUDGE Rhonda Suther 

1/4 c. peanut butter 
1/4 c, cocoa 
2c, powdered sugar 
4 tbsp. cream 

Sift together cocoa and sugar. Add peanut butter 
and cream. Mix well. Shape into 12" long. Wrap 
in wax paper and store in refrigerator. 



POPCORN BALLS Rhonda Suther 

9c, popped corn 

Bring to boiling point: 1 c, light corn syrup 

1/2 c, sugar 

Add: 1 pkg, gelatin (flavor you want) 
1/2 lb, peanuts 

Make into balls, wrap in cello wrap. 



SUGAR COATED PEANUTS Tina Suther 

1/2 c. water 

1 c. sugar 

2 c, raw peanuts 

Put water and sugar in skillet, and cook until it 
spins a thread, then add peanuts. When peanuts 
candy, do not remove from heat, but stir until 
each peanut is brown and glazed. Put on waxed 
paper to cool. 



-433- 



PARTY SAUSAGE BALLS Tina Suther 

1/2 lb. ground, hot sausage 

4 02, sharp cheddar cheese, grated 

1 pkg. Bixmix or any biscuit mix 

Heat oven to 325°. Combine sausage and cheese 
together in bowl. Add biscuit mix, blend. Roll 
into marble-size balls and place on ungreased 
cookie sheet. Bake 30 mins. Makes about 60 balls. 



INSTANT HOT CHOCOLATE Tina Suther 

8 qt, dry milk (pkg.) 
2 lb, powdered chocolate drink mix 
6 02. powdered cream substitute 
1/2 c, powdered sugar 

Mix well in large pan. Store in gallon container. 
Use 1/2 cup mixture per cup. Add hot water and 
stir. 



FROZEN POPS Tina Suther 

1 c, cold water 

1 pkg. Whip *N Chill 

Lemon or strawberry dessert mix 

1 c, cold canned unsweetened pineapple juice 

Slowly add cold water to dessert mix, stirring 
until smooth, (Do not whip with mixer,) Add 
pineapple juice, stir slowly until well blended, 
Pour into frozen pop molds. Freeze 4 hours or 
more. Makes 6-8 pops. 



-434- 



"The Grange Range" Corrections. 

If you wish, you may make the necessary corrections to 
your book, and remove this sheet. 

Page 44 "Old Fashioned Gingerbread" Mrs. Bessie Cline 
Add: 2 Cups Flour 

Page 49 "Quick Yeast Biscuits" Mrs. Stella Miller 
Add: 1 Cup Crisco 

Page 99 "Cold Oven Pound Cake" Mrs. Gaynelle Moose 
Add: 3 Cups Flour 

Page 105 "Sour Cream Pound Cake" Mrs. Brenda Cline 
Add: 6 Eggs 

Page 143 "Rocky River Cake" Mrs. Gladys Suther 
Add: 3 tbsp. Cocoa, dissolve in h Cup 
Warm Water 

Page 174 "Ranger Cookies" Miss Annis Sifford 
Add: 2 Eggs 

Page 272 "Sweet Salad" Mrs. Louise Miller 
Add: Freeze Before Serving 

Page 320 "Meat Balls" Mrs. Jeanette Overcash 
Add: h Cup Water 

Page 361 "Coconut Pie" Mrs. Bessie Cline 
Add: 2 Tablespoons Flour 

Page 403 "Chocolate Pie" Mrs. Margie Waddell 
Add: 3 Tablespoons Cocoa 



N 



O 



+ 



e 



5 




-435- 



UNIVERSITY OF N.C. AT CHAPEL HILL 



00030715575 



FOR USE ONLY IN 
THE NORTH CAROLINA COLLECTION